In early fall I really like serving salads for brunch with some crusty bread, so I was immediately attracted to this pear salad I read about in Olives & Oranges, the Sara Jenkins book we recently featured on Cook the Book. It's pear season in many parts of the country, so listen up, locavores. Note: If finding Pecorino Romano is difficult for you, Jenkins and her co-author, Mindy Fox, say an aged cheddar or any other cheese that will keep its shape in a salad will do.

Sunday Brunch: Pear, Basil, and Pecorino Toscano Salad

About This Recipe


  • 12 ounces Pecorino Toscano or aged cheddar cheese
  • 4 ripe Bosc pears, cored and cut into eighths
  • 1 cup packed fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon mild white wine vinegar
  • 1/4 teaspoon sea salt
  • Coarsely ground black pepper


  1. 1

    Using the tip of a sharp paring knife, break cheese into irregular chunks 1/2-inch in size.

  2. 2

    Place cheese, pear slices, basil leaves, oil, vinegar, and salt in a large bowl and toss to combine. Season with pepper and more salt if needed. Serve at once.


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