Walnut, Pecorino, and Garlic Salad

READY IN: 35mins
Recipe by TishT

This is a great easy to make Italian appetizer/salad that is sure to please.

Top Review by CAFrogley

This makes a fabulous, unusual appetizer recipe. I have made over a dozen times, and everytime, people rave. I serve with slices of a crusty French baguette; one time served in endive leaves; one time served with an English style round cracker with some whipped mascarpone cheese. The recipe doesn't say what type of parsley, but I use fresh Italian flat leaf; a pinot grigio or chardonnay for the wine; and seasoned rice vinegar for the vinegar. Best of all, you can make ahead and bring out when guests arrive. I keep walnuts in the freezer so I can whip up if guests arrive. A final comment: don't skimp on the quality of the cheese; a good pecorino (from sheep's milk) is essential, although I have used a good quality parmesan-reggiano in a pinch.

Ingredients Nutrition


  1. Combine all the ingredients in a ceramic or glass bowl and marinate for at least 30 minutes or up to 1 day.

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