Perpetual Consumption | Ricotta Salata with Tomatoes, Onion and Basil

Ricotta Salata with Tomatoes, Onion and Basil

Who’s sick of the tasteless tomatoes selling at the shops right now?  Even in the peak of summer, green, yellow, orange or red, they just don’t seem to have any flavour.  Farmers markets are definitely the go until our tomatoes are ready later in the summer.  When they are, this salad makes the most of the ripe, sun-kissed gems.  Sherry vinegar goes so well with tomatoes, but make sure you use good quality vinegar for maximum flavour.  If you don’t have or can’t be bothered buying ricotta salata (a salty, dried ricotta) you can use Parmesan or the Kafelograviera instead, or you could use buffalo mozzarella and add some finely chopped anchovies to the dressing to make up for the lack of salt in the cheese.  This is a good one to serve with a good steak.  Once again, special thanks to Karen Martini.


“It’s difficult to think anything but pleasant thoughts while eating a home grown tomato.” – Lewis Grizzard



100ml extra virgin olive oil

45ml sherry vinegar

1 clove garlic, finely chopped

1 tsp sugar

sea salt and freshly ground black pepper

850g mixed tomatoes

½ bunch basil, leaves picked

1 red onion, halved and thinly sliced

100g ricotta salata, shaved



Make a dressing by mixing together the olive oil, vinegar, garlic, sugar, salt and pepper in a small bowl.

Slice, quarter or leave the tomatoes whole, depending on size.  Place the tomatoes, basil and onion in a serving bowl and gently toss together.  Add the dressing and toss again.  Top with shaved ricotta salata.

Serves 6-8 as a side

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