Pecorino Cheese Salad with Sun-Dried Tomatoes

4 servings

10 minutes

Pecorino cheese salad with sun-dried tomatoes is a true embodiment of Italian gastronomic elegance. It combines the rich, salty-nutty flavor of aged sheep's cheese with the sweet-sour notes of sun-dried tomatoes, revealed under the gentle accompaniment of honey-balsamic sauce. This dish carries the spirit of Mediterranean cuisine, where simplicity meets a refined balance of flavors. The aroma of thyme adds freshness, while salad greens provide texture and lightness. The salad is perfect as a standalone appetizer or as an accompaniment to Italian meat and vegetable dishes. It is suitable for festive tables and as a light snack with a glass of white wine that highlights its creamy and herbal notes.

Energy value per serving

• Calories: 527.1
• Proteins: 17.3g
• Fats: 42.4g
• Carbohydrates: 16.2g

Ingredients

• Sun-dried tomatoes: 100 g
• Olive oil: 100 ml
• Pecorino cheese: 200 g
• Thyme: 4 stem
• Flower honey: 1 tbsp
• Lemon: 1 pc
• Balsamic vinegar: 1 tbsp
• Salt: to taste
• Mixed salad leaves: 150 g
• Ground black pepper: to taste

Cooking steps

1. Break the pecorino cheese into small pieces. Cut the sun-dried tomatoes into strips.

   Required ingredients:

   • Pecorino cheese: 200 g
   • Sun-dried tomatoes: 100 g

2. Mix honey and balsamic vinegar into a uniform paste, then slowly add olive oil to make the sauce quite thick. Stir in lemon juice, season with salt and pepper, and mix in cheese and sun-dried tomatoes.

   Required ingredients:

   • Flower honey: 1 tablespoon
   • Balsamic vinegar: 1 tablespoon
   • Olive oil: 100 ml
   • Lemon: 1 piece
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Pecorino cheese: 200 g
   • Sun-dried tomatoes: 100 g

3. Serving with a mix of salads would be good with simple green leaves like arugula or corn, and crispy ones like napa cabbage, along with something like frisée and radicchio.

   Required ingredients:

   • Mixed salad leaves: 150 g