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

Joanne Weir
Recipe by Cooking Light July 2002

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Credit: Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

193 calories; calories from fat 29%; fat 6.3g; saturated fat 3.2g; mono fat 2g; poly fat 0.6g; protein 7.3g; carbohydrates 28.2g; fiber 2.8g; cholesterol 17mg; iron 1.7mg; sodium 548mg; calcium 137mg.
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