With flavor and texture like feta, ricotta salata is a versatile, mild, and slightly sweet cheese.
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
How to Make It
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.
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.