Bread Salad with Tomatoes, Herbs, and Ricotta Salata

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

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Nutritional Information

Amount per serving
  • Calories: 193
  • Calories from fat: 29%
  • Fat: 6.3g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 7.3g
  • Carbohydrate: 28.2g
  • Fiber: 2.8g
  • Cholesterol: 17mg
  • Iron: 1.7mg
  • Sodium: 548mg
  • Calcium: 137mg


  • 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


  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.
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