Niçoise salad with Pecorino Toscano DOP
- 1 kg of potatoes
- 600 g of green beans
- 800 g of cherry tomatoes
- 200 g of tuna in oil
- 600 g of fresh Pecorino Toscano DOP
- 5 hard-boiled eggs
- 1 sliced red onion
- Green olives to taste
- Basil to taste
For the Vinaigrette sauce
- 190 g of Tuscan EVO oil
- 60 g of vinegar
- Salt and pepper to taste
Wash potatoes and beans, then break their edges.
Boil the potatoes and the beans separately.
Peel the potatoes and cut 3 mm thick slices. Do the same with the eggs. Cut tomatoes too, and pit the olives.
Prepare the vinaigrette sauce blending all the ingredients. Use the vinaigrette to season potatoes, beans, and tomatoes one at a time.
Dice the Pecorino Toscano segments.
Arrange the ingredients on the dish, add the remaining ones, and serve cold.