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Ricotta Salata Summer Salad
Inspired by the sun-kissed flavors of Italy, this refreshing salad brings together the slightly salty taste of Ricotta Salata cheese, with crisp cucumbers, juicy cherry tomatoes, and vibrant mixed salad greens. Ricotta Salata, a variation of ricotta, is an Italian cheese made from the whey part of sheep milk, which is pressed, salted, and aged for a distinctive flavor. The cheese adds a unique touch to this salad, making it perfect for a light lunch or a side dish for your summer barbecues.
Ingredients
- Salt
- to taste
- Black pepper
- to taste
- Lemon juice
- 2 tablespoons
- Extra virgin olive oil
- 1/4 cup
- Red onion
- 1 small, thinly sliced
- English cucumber
- 1, halved and sliced
- Cherry tomatoes
- 1 cup, halved
- Mixed salad greens
- 4 cups
- Ricotta salata cheese
- 100 grams, crumbled
Instructions
- In a large salad bowl, bring together the mixed greens, cherry tomatoes, cucumber slices, and thinly sliced red onion.
- Prepare the dressing by whisking together the extra virgin olive oil and lemon juice in a small bowl. Season with salt and freshly ground black pepper to your personal preference.
- Slowly drizzle the freshly made dressing over the salad, ensuring to distribute it evenly.
- Give the salad a gentle toss to combine and make sure all ingredients are well-coated with the dressing.
- Just before serving, crumble the Ricotta Salata over the salad for an extra burst of flavor. Serve immediately to maintain the crispness of the salad greens.
Tips
- For a variation, you can add other vegetables like bell peppers or radishes, or even some toasted nuts for crunch.
- The salad tastes best when served immediately. However, you can prepare the dressing in advance and store it in the fridge.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 0 minutes Calories: 200 Fat: 15g Carbs: 9g Protein: 7g Sodium: 300mg Sugar: 4g
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