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Cheese Salad (Insalata di Formaggio)

1/2 pound Parmigiano-Reggiano® cheese, cut into slivers
1 roasted red or green bell pepper, cut lengthwise into strips
2 ounces chopped green olives
1 cup diced celery hearts
2 tablespoons olive oil
1 tablespoon aceto balsamico (Balsamic vinegar)
Salt
Pepper

1. Combine all the ingredients, toss and serve.

Makes 4 to 6 servings.

Recipe courtesy of The Italian Trade Commission.