Italian Peach, Radicchio & Truffle Pecorino Summer Salad

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15m prep

10m cook

4 servings


  • 500g Italian peaches 
  • 150g Italian white grapes 
  • 6tbps white balsamic vinegar
  • 3tbsp Italian extra virgin olive oil
  • 20g pumpkin seeds
  • 1pc radicchio
  • 200g pecorino with truffle
  • Salt
  • Black pepper


  1. Wash the radicchio, remove the core, finely chop and set aside.
  2. Wash the peaches, remove the stone and slice about 1cm thick.
  3. Wash the grapes and slice vertically in half.
  4. Dice the pecorino into small cubes.
  5. In a small bowl whisk the vinegar and olive oil until it emulsifies, add salt and pepper to taste.
  6. In a small pan toast the pumpkin seeds for 1 minute or so until nicely toasted but not burnt and set aside.
  7. Using a mixing bowl evenly mix all the ingredients, keeping aside half of the cheese, and pumpkin seeds for garnishing.
  8. Place in your favourite bowl, sit back and enjoy a taste of Italian summer.

Recipe by

Buon Appetito


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