Penjar Tomato and "Culla" Cheese Salad

The freshness of the Alt Maestrat in a simple recipe brimming with local character

Culla, one of the most beautiful villages in the inland region of Castellón, stands on a hill overlooking the mountainous landscapes of the Alt Maestrat. Its medieval historic center, ancient walls, and close ties to livestock farming and agriculture have given rise to a cuisine deeply rooted in the region and its local produce.

During the summer months, when the warm weather calls for light and refreshing dishes, one of the region’s most beloved creations is the salad made with penjar tomatoes and Culla cheese. It is a simple recipe that showcases some of the Maestrat’s most representative ingredients and perfectly reflects the philosophy of traditional Mediterranean cuisine: few ingredients, the highest quality, and absolute respect for the product.

This salad is a magnificent example of how rural cuisine has successfully harnessed local resources to create dishes full of flavor and authenticity.

Culla’s culinary history is closely tied to the small-scale farms and livestock operations that have sustained the region’s economy for centuries.

One of the region’s most characteristic products is the “tomate de penjar,” a traditional Mediterranean variety known for its extraordinary shelf life and intense flavor. Hung in pantries for months, these tomatoes have been part of the daily diet of Maestrat families for generations.

Alongside them, artisanal cheeses made from sheep’s or goat’s milk sourced from mountain livestock farms round out a combination that perfectly encapsulates Culla’s culinary identity.

Culla’s cuisine is characterized by its use of local products and a strong influence from pastoral traditions.

Although stews, casseroles, and meats take center stage during the winter, summer favors lighter recipes where seasonal vegetables and dairy products take center stage.

The penjar tomato salad is one of the most representative dishes of this seasonal cuisine, offering a balanced combination of freshness, simplicity, and flavor.

The traditional recipe is usually made with:

• Penjar tomatoes

• Artisanal sheep’s or goat’s cheese

• Extra virgin olive oil

• Black olives

• Flaked salt

In some versions, spring onions or small aromatic herbs from the local area are added.

The tomatoes are cut into thick slices or generous chunks to retain all their juiciness.

Shavings or cubes of artisanal cheese are scattered on top, ensuring that each ingredient retains its own distinct character.

Olives are then added, and the salad is dressed with extra virgin olive oil and a light pinch of salt.

The simplicity of the preparation allows you to fully appreciate the quality of the ingredients and makes this salad one of the most refreshing summer recipes in the Alt Maestrat region.

This recipe embodies two of the cornerstones of Culla’s cuisine: traditional agriculture and mountain livestock farming.

The penjar tomato is one of the Maestrat’s most iconic products, while artisanal cheeses