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Bread Salad with Tomatoes, Herbs, and Ricotta Salata

Photo: Karry Hosford
Yield 6 servings (serving size: 1 2/3 cups)
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

Nutrition Information

  • calories 193
  • caloriesfromfat 29 %
  • fat 6.3 g
  • satfat 3.2 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 7.3 g
  • carbohydrate 28.2 g
  • fiber 2.8 g
  • cholesterol 17 mg
  • iron 1.7 mg
  • sodium 548 mg
  • calcium 137 mg

How to Make It

  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.