Skillet Provolone With Salad

Skillet Provolone With Salad
4.5 from 2 ratings
Provoleta is an appetizer found everywhere in Argentina—a round disk of crusty cheese, soft on the inside, seasoned with fresh oregano and topped with a tomato, garlic and lettuce salad. It is commonly served as the starter at an asado—a traditional, celebratory meal of grilled meats. To make a quick, homemade version of provoleta, try a wedge of imported or domestic provolone, or squares of kasserie cheese. The ticket to success: the thickness of the cheese. Look for chunks that are between 3/4- and 1-inch thick, so it browns and melts at the same time.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.
Prep Time
Cook Time
Skillet Provolone With Salad recipe - The Daily Meal
Total time: 30 minutes
  • 1 chunk aged provolone cheese (3/4-inch thick) or 2 smaller chunks with the same thickness, totaling about 12 ounces
  • 1 1/2 cups halved cherry tomatoes
  • 1 cup sliced baby romaine (or baby salad greens)
  • 1 tablespoon olive oil
  • 1 to 2 teaspoons red wine vinegar
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh oregano (or 1/2 teaspoon dried)
  • crushed red pepper flakes, optional
  • 4 to 8 thick slices crusty bread, warmed
  1. Let 1 chunk aged provolone cheese rest, unwrapped, at room temperature while you get everything else ready. You can leave the cheese out uncovered for several hours.
  2. Shortly before serving, heat oven to 200 F.
  3. In a bowl, mix 1 1/2 cups halved cherry tomatoes and 1 cup sliced baby romaine (or baby salad greens). Season with 1 tablespoon olive oil, 1 to 2 teaspoons red wine vinegar and a pinch each of the minced parsley and oregano.
  4. Turn on the exhaust fan over the stove. Heat a small (6- or 7-inch diameter) seasoned cast-iron or nonstick skillet over medium heat until hot. Reduce the heat to low. Add the chunk of cheese; sprinkle with half the remaining parsley and oregano, and crushed red pepper flakes to taste.
  5. Cook until the bottom of the cheese starts to brown and the middle starts to soften and ooze, about 3 minutes. Carefully flip the cheese with a spatula. Sprinkle with the remaining herbs and pepper flakes. Continue to cook until the bottom of the cheese is golden brown but not hard, 1 to 2 minutes.
  6. Meanwhile, warm 4 to 8 thick slices crusty bread on a baking sheet in the oven for a few minutes. Transfer bread to a basket; cover with a towel to keep warm.
  7. Serve the hot cheese right away, straight from the skillet, topped with some of the salad. Scoop the cheese onto the bread slices and pass remaining salad.