Go Back
Overhead bowl of Cunsc della Valmalenco showing rye bread cubes, pale Casera cheese, and red onion on a wooden table.

Cunsc della Valmalenco: Alpine Bread and Cheese Salad

A cold Alpine salad of stale rye bread, Casera cheese, and mellowed red onion, tossed with olive oil and vinegar in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Alpine
Calories: 362
Ingredients Method Notes

Ingredients
  

  • 300 g stale rye bread (pane di segale) cubed, at least 2 days old
  • 250 g Casera cheese (or semi-hard alpine cheese) cubed
  • 1 red onion medium (about 120 g); thinly sliced
  • 4 tbsp red wine vinegar divided
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped
  • cold water as needed; for soaking the onion

Method
 

  1. Thinly slice the red onion and place it in a small bowl of cold water with a splash of the red wine vinegar. Let it soak for 15 minutes to mellow the raw bite.
  2. Cut the stale rye bread into 1.5 cm cubes and add to a mixing bowl. If the bread is very hard, sprinkle it with a tablespoon or two of cold water and let it sit for 2 minutes, it should soften slightly but still hold its shape.
  3. Cut the Casera cheese into cubes the same size as the bread, about 1.5 cm, and add to the bowl.
  4. Drain the onion well and add it to the bread and cheese.
  5. Drizzle the olive oil and remaining red wine vinegar over the mixture. Season with salt and pepper.
  6. Toss gently with your hands or two spoons until everything is coated and the cheese and bread are evenly mixed.
  7. Let the salad rest at room temperature for 10 minutes so the bread soaks up the dressing without turning mushy.
  8. Scatter the chopped parsley over the top and serve in the bowl, or divide among plates.

Notes

  • Use bread at least two days old so it holds shape once dressed.
  • Soak onion in cold water 15 minutes to cut the sharp bite.
  • Cut bread and cheese cubes to the same size for even bites.
  • Toss just before serving, this salad doesn't sit well overnight.