Tomato and Herbed Ricotta Salata Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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One of two Runner-Up recipes for 2002 in the San Francisco Chronicle, from Joanne Weir. Ingredients:
1/2 lb 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 |
5 large ripe tomatoes, cut into 1/4-inch slices |
1/2 lb cherry tomatoes, halved (various colors) |
coarse salt |
fresh ground black pepper |
4 tablespoons extra virgin olive oil |
3 tablespoons balsamic vinegar |
fresh basil or fresh mint or fresh oregano or fresh thyme sprig, for a garnish |
Directions:
1. Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
2. Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
3. Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes.
4. To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.
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