Tomato and Herbed Ricotta Salata Salad
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1⁄2 lb ricotta salata
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped of 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 oregano or fresh thyme sprig, for a garnish
directions
- Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
- Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
- 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.
- To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.