ITALY
The marriage of pecorino cheese and corn salad must be permanent by now, the two are made for each other. Tomato gives the salad a depth of flavour.
- 300 g cornsalad, washed, dried
- 150 g pecorino, shavings
- 25 cherry tomatoes, halved / 2 plum tomatoes, skinned, crushed
- 30 ml olive oil
- 15 ml balsamic vinegar
- 5 g black pepper
- Salt, pinch
Combine oil and vinegar with the pepper and salt, add to the cornsalad and tomatoes, turn some cheese shavings into the mixture, dress remainder on top, serve.