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.
1
Break the pecorino cheese into small pieces. Cut the sun-dried tomatoes into strips.
- 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.
- Wildflower 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.
- Mixed salad leaves: 150 g
