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Patate al pomodori e formaggio ; potatoes, tomatoes and pecorino cheese

BBQ, Vegetables and Fruits, Cheese

A salad of small grilled potatoes, tomatoes, fine herbs and Pecorino cheese.


Serve the salad at room temperature.


Recipe for 4 portions


16 Unit(s)
Baby potatoes
16 Unit(s)
Cherry tomatoes
8 Unit(s)
Sundried tomatoes
100 Gr
Pecorino cheese
10 Sprig(s)
Flat parsley
6 Leaf(ves)
1 Unit(s)
1 Tbsp
Balsamic vinegar
30 Ml
Olive oil
  • Salt and pepper
  • Olive oil

Preparation time: 60 min

Preheat your barbecue at 400 °F

  • Preparation

    Chop the parsley and the basil.

    Make shavings with the cheese.

    Grill the potatoes directly on the barbecue grates for about 20 minutes (until they are cooked). Let them cool, then cut them into 4.

    Cut the tomatoes into 4 and the dried tomatoes into juliennes.

    Squeeze the lemon.

  • Salad

    In a large bowl, start by mixing the lemon juice, balsamic vinegar, salt, pepper and olive oil.

    Add all the rest of the ingredients except the cheese, mix.

    Separate the salad on your plates and sprinkle with the cheese shavings.

Serve the salad at room temperature.

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Private and Corporate Events