Bread Salad with Tomatoes, Herbs, and Ricotta Salata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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With flavor and texture like feta, ricotta salata is a versatile, mild, and slightly sweet cheese. Ingredients:
8 (1-ounce) slices sourdough bread |
1/3 cup water |
1/4 cup red wine vinegar |
1 teaspoon extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup (4 ounces) crumbled ricotta salata |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh chives |
1 tablespoon chopped fresh mint |
1 teaspoon chopped fresh oregano |
1 teaspoon chopped fresh thyme |
4 cups cherry tomatoes, halved (about 2 pints) |
1 cup diced red onion |
Directions:
1. Sprinkle bread with water; let stand 2 minutes. Carefully squeeze moisture from bread. Tear into 1-inch pieces. Let stand on paper towels 20 minutes.
2. Combine vinegar, oil, salt, and pepper, stirring with a whisk. Combine ricotta and next 5 ingredients (ricotta through thyme) in a large bowl. Add bread, tomatoes, and onion to ricotta mixture. Drizzle with vinaigrette; toss gently to coat.
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