Tomato And Herbed Ricotta Salata Salad Recipes

TOMATO AND RICOTTA SALATA BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place bread slices on a baking sheet.
• Bake in the preheated oven until toasted, about 5 minutes. Rub 1 side of the bread with the cut garlic.
• Toss tomatoes, ricotta salata, olive oil, vinegar, onion, basil, salt, and pepper together in a bowl. Divide evenly over bread.

PASTA WITH LEMON, HERBS AND RICOTTA SALATA

Steps:

• Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
• When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
• Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

TOMATO BASIL SALAD

Steps:

• Wash all ingredients and blot them dry, so they don't become withered.
• Cut plum tomatoes into round slices (or on halves if you are using campari tomatoes)
• Place the first layer of tomatoes, basil and arugula on a plate, then sprinkle with salt.
• Put the same second layer of tomatoes after the first.
• Pour olive oil and balsamic glaze over the top of the salad. Sprinkle with salt and pepper and serve immediately.

TOMATO AND RICOTTA SALAD

Steps:

• For the ricotta:.
• In a heavy saucepan, warm the milk, buttermilk and nutmeg over high heat; stir the mixture frequently until it reaches 120 degrees (warm to the touch), about 2 to 3 minutes.
• Now stir occasionally; the milk will begin to separate; when it reaches 175 degrees to 180 degrees, about 1 to 2 minutes, gently scrape the bottom of the saucepan; the curds will rise to the top; cook at 180 degrees for 1 minute.
• Line a strainer or colander with cheesecloth and place it over a bowl or pot large enough to catch the liquid from the cheese and pour the contents of the saucepan into the strainer.
• Gently stir in the Parmesan and salt while the mixture is still hot.
• Gather up the corners of the cheesecloth and tie it up with string and let it drain for 15 minutes.
• Once the ricotta is at room temperature, transfer it to an airtight container and store it in the refrigerator until ready to use (makes 1 cup).
• For the croutons:.
• Heat the oven to 350 degrees.
• Tear the baguette into chunks, toss lightly with the olive oil and season with salt and pepper.
• Bake for 10 minutes until golden (makes 2 cups).
• For the assembly of the salad:.
• Cut the tomatoes (which you have NOT refrigerated)into different shapes and sizes.
• Season with salt and pepper to taste; drizzle the tomatoes with the olive oil; and arrange on serving plates.
• Drizzle the tomatoes with the aged balsamic vinegar.
• Scatter the croutons and torn basil atop the tomatoes.
• Top each salad with two quenelles of ricotta cheese (use two tablespoons to form the cheese into ovals, each about a tablespoon of cheese).

SUMMER TOMATO SALAD WITH RICOTTA SALATA AND CREAMY GARLIC VINAIGRETTE

Steps:

• Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
• Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste.

HERBED TOMATO PASTA SALAD

Steps:

• Stir together tomatoes, sugar, and herbs in a large bowl until combined well. Cook pasta in boiling salted water until al dente, then drain. Add hot pasta to tomato mixture. Cook garlic in olive oil in a 1-quart saucepan over moderately high heat, stirring, 1 minute. Add garlic with oil to pasta and tomatoes and toss to combine. Season with salt and pepper.

TOMATO, ARUGULA, AND RICOTTA SALATA SALAD

Steps:

• Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
• Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.

TOMATO AND HERBED RICOTTA SALATA SALAD

Steps:

• Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
• Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
• Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes.
• To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.