Sardinia Wild Herb and Cheese Salad

Eleanor Craig

Inspired by the rustic landscapes of Sardinia, this vibrant wild herb and cheese salad captures the essence of Mediterranean simplicity and flavor. Fresh, aromatic, and packed with texture, this salad pairs beautifully with crusty bread and a chilled glass of Vermentino.

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Prep Time 20

Total Time 20

Course Salad

Cuisine Mediterranean

Servings plates

Calories 336 kcal

Equipment

Large salad bowl
Small mixing bowl
Whisk
Sharp knife
Cutting board
Salad tongs

Ingredients

Salad Ingredients

4 cups Mixed wild herbs (arugula, dandelion greens, and purslane) Freshly picked or store-bought organic
1 cup Pecorino Sardo cheese Thinly shaved for the best texture
½ cup Toasted walnuts Roughly chopped
1 cup Cherry tomatoes Halved
¼ cup Red onion Thinly sliced

Dressing Ingredients

¼ cup Extra virgin olive oil Preferably Sardinian or high-quality Mediterranean
2 tablespoons Fresh lemon juice Juiced from a ripe lemon
1 teaspoon Honey Preferably wildflower for extra depth of flavor
½ teaspoon Sea salt Adjust to taste
¼ teaspoon Freshly cracked black pepper For added depth

Instructions

In a large salad bowl, combine the wild herbs, cherry tomatoes, red onions, toasted walnuts, and shaved Pecorino Sardo.
In a small mixing bowl, whisk together the olive oil, lemon juice, honey, sea salt, and black pepper until emulsified.
Drizzle the dressing over the salad ingredients and gently toss using salad tongs to coat evenly.
Let the salad sit for 5 minutes to allow the herbs to absorb the flavors before serving.

Notes

For extra flavor, try adding a handful of capers or edible flowers.
If you can't find Pecorino Sardo, substitute with a good quality aged Pecorino Romano.

Nutrition

Calories: 336kcalCarbohydrates: 9gProtein: 11gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gCholesterol: 26mgSodium: 606mgPotassium: 261mgFiber: 1gSugar: 4gVitamin A: 745IUVitamin C: 22mgCalcium: 293mgIron: 1mg

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