More >

Pecorino Cheese Salad

Insalata Pecorino

Serves 8


Preheat the oven to 325F.

3 tablespoons extra-virgin olive oil

1/4 pound Marzolino or other young Tuscan Pecorino cheese, grated

1/4 pound aged Pecorino cheese, grated

1/4 pound Swiss cheese, grated

1/4 pound Taleggio cheese, cut into small pieces

8 cured black olives, pitted and cut into thin rounds

2 cups washed mixed salad greens including arugola, cut into thin strips

2 tablespoons balsamic vinegar


Brush 1 tablespoon of the olive oil in an 11x 8-inch Pyrex or similar baking dish.

Mix the cheeses together in a bowl then transfer them to the baking dish. Sprinkle the olives over the cheese.

Cover the dish with foil and bake it about 5 minutes to allow the cheeses to melt. Remove the dish from the oven and keep warm.

Toss the salad greens with the remaining olive oil, salt, and vinegar in a bowl.

Transfer the greens to a serving platter. Carefully scoop the cheese mixture over the salad. Serve allowing each person to help themselves.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!