Tomato and Herbed Ricotta Salata Salad

READY IN: 15mins
Recipe by evelynathens

One of two Runner-Up recipes for 2002 in the San Francisco Chronicle, from Joanne Weir.

Top Review by Lainey39

Very delicious salad! The fresh ingredients make this extra-special. It was easy to make, too. Made for ZWT4 Family Picks for the Tastebud Tickling Travellers.

Ingredients Nutrition


  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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