Bread Salad with Tomatoes, Herbs, and Ricotta Salata

Bread Salad with Tomatoes, Herbs, and Ricotta Salata Recipe
Photo: Karry Hosford
With flavor and texture like feta, ricotta salata is a versatile, mild, and slightly sweet cheese.

Yield:

6 servings (serving size: 1 2/3 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

Cooking Light

July 2002
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