John Myers
Sausage and Cheese Salad with Salami and Pecorino
The perfect sausage and cheese salad with salami and pecorino recipe with a picture and simple step-by-step instructions.
- 100 g Italian pepper salami
- 200 g Pecorino
- 200 g Cucumber
- 200 g Onion rings blue
- 8 Mini San Marzano tomatoes
- 0,5 Paprika
- 5 Olives Kalamat
- 3 teaspoon Balsamic vinegar
- 3 tablespoon Clementine juice fresh
- 4 tablespoon Extra virgin olive oil
- 2 Garlic cloves
- 0,5 Rosemary sprig
- 0,5 Hot peppers
- 0,5 Colorful pepper from the mill
- 0,5 Basil leaves
- Cut the salami and cheese into thin strips, otherwise the salad will be sticky. Dice the cucumber and peppers, cut the tomatoes into slices. Cut the onion and olives into rings. Put these ingredients in a bowl and mix well.
- Pluck the rosemary needles from the branch, chop with the pepperoni and garlic with a chopping knife and place in a shaker with the pepper, olive oil, clementine juice and balsamic vinegar, shake well and set aside for at least half an hour.
- Shake the dressing again and pour over the salad with the finely plucked basil leaves. There was also ciabatta.
- I did not salt the salad because there is enough salt in the cheese and salami. The cheese was a mild pecorino. The balsamic vinegar is thick and has an intense taste; you only need a small amount.
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