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Pear, Basil, and Pecorino Toscano Salad

Pear Basil Pecorino Toscano Salad
Sara Jenkins

Prep 15 mins
Total 15 mins
4 servings
552 kcal


  • 12 ounces pecorino Toscano cheese
  • 4 ripe Bosc pears cored and cut into eighths
  • 1 cup packed basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon Vin Santo vinegar or other high-quality mild white wine vinegar
  • 1/4 teaspoon fleur de sel or other medium-coarse sea salt or more to taste
  • Coarsely ground black pepper


  • Using the tip of a sharp paring knife, break cheese into irregular chunks about 1/2-inch in size.
  • Place cheese, pear slices, basil leaves, oil, vinegar, and salt in a large bowl and toss to combine. Season with pepper and more salt if needed.
  • Serve at once.