Tomato Arugula And Ricotta Salata Salad Recipes

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WHIPPED RICOTTA SALAD



Whipped Ricotta Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-milk ricotta cheese, chilled
2 teaspoons olive oil
1/8 teaspoon salt
1 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1 cup heirloom cherry tomatoes, halved or quartered depending on size
18 snap peas, cleaned and cut in half (about 1/4 pound)
3 cups baby arugula

Steps:

  • For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  • For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
  • For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
  • To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

TOMATO BASIL SALAD



Tomato Basil Salad image

Provided by Ann Green

Categories     Salads

Time 10m

Yield 1 Servings

Number Of Ingredients 8

Plum tomatoes: 3
Ricotta cheese: 2 oz
Arugula: 0,5 oz
Basil: 0,5 oz
Extra Virgin Olive Oil: 1 tbsp
Balsamic glaze: 1 tbsp
Sea salt: 1 pinch
Black Pepper: 1 pinch

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.

Nutrition Facts : Calories 219 kkal, Carbohydrate 8.6 g, Protein 8,4 g, Fat 17 g

TOMATO AND RICOTTA SALAD



Tomato and Ricotta Salad image

From the LA Times, this salad is a taste of summer. Tomatoes from the garden or the farm market and ricotta you make yourself--yum! The directions look long--but it's really simple and you can take a shortcut and buy your ricotta, but do try making your own--it's really luscious. Prep time does not include time to cool the homemade ricotta. Note: If you have 'ordinary' balsamico, you can simmer it over medium low heat, uncovered, for a few minutes and thicken it slightly--it will taste much richer.

Provided by Chef Kate

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups whole milk
1 cup buttermilk
1 pinch nutmeg
2 tablespoons finely grated parmesan cheese
1/8 teaspoon salt
1 (5 inch) baguette
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
3 -4 lbs heirloom tomatoes (select a broad variety)
kosher salt (or fleur de sel)
fresh ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 cup basil leaves, packed, torn

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).

Nutrition Facts : Calories 327.2, Fat 16.5, SaturatedFat 5.1, Cholesterol 19.4, Sodium 476.2, Carbohydrate 34.4, Fiber 3.9, Sugar 16.6, Protein 12.1

ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

  • Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
  • Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

TOMATO, ARUGULA, AND RICOTTA SALATA SALAD



Tomato, Arugula, and Ricotta Salata Salad image

Categories     Salad     Blender     Cheese     Tomato     No-Cook     Quick & Easy     Arugula     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 9

For the dressing
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red-wine vinegar
1/4 cup plus 2 tablespoons olive oil
3 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry
6 small tomatoes (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices
1/4 pound ricotta salata (available at specialty foods shops) or Feta, crumbled (about 1 cup)
1 tablespoon finely shredded fresh oregano leaves

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.

ARUGULA SALAD WITH GRILLED PEARS, PISTACHIOS AND RICOTTA SALATA



Arugula Salad with Grilled Pears, Pistachios and Ricotta Salata image

Provided by Diane Kochilas

Categories     Salad     Cheese     Appetizer     Fourth of July     Vegetarian     Father's Day     Backyard BBQ     Lunch     Salad Dressing     Pear     Pistachio     Arugula     Summer     Grill/Barbecue     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

1 cup shelled pistachios
4 large pears, peeled, cored, and halved
2 tablespoons extra virgin olive oil
4 (1/3-inch-thick) round slices ricotta salata or Greek manouri cheese
8 cups trimmed, torn arugula leaves
For the dressing
1/4 cup extra virgin olive oil
4 tablespoons honey
4 tablespoons balsamic vinegar
2 tablespoons fresh orange juice
1 teaspoon chopped fresh thyme
1/2 teaspoon crushed pink peppercorns
Salt and freshly ground black pepper to taste

Steps:

  • Heat the grill to medium.
  • Place the pistachios in a shallow, heavy pan and place on the grill rack. Pull down the lid (make sure the ventilation holes are open), and smoke for about 3 minutes. Open the lid once, shake the pan back and forth to keep the nuts from burning, and continue smoking another minute or two, until lightly browned. Remove and set aside.
  • In a medium bowl, toss the pears with the olive oil. Place on the hottest part of the grill rack, turning until there are light grill marks on each of the pear wedges, about 3 minutes. Remove.
  • Place the cheese rounds on the grill rack over the medium-hot spot on the grill and cook just until the cheese is branded lightly with grill lines. Flip carefully and repeat on the other side. Remove.
  • Divide the arugula evenly among four plates. Cut each cheese round into quarters. Top the arugula with alternating wedges of grilled ricotta salata and grilled pears. Add the smoked pistachios.
  • Make the dressing:
  • Whisk together all the dressing ingredients until smooth and pour in equal amounts over each salad. Serve.

TOMATO AND ARUGULA SALAD



Tomato and Arugula Salad image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

4 ripe plum tomatoes, cut into wedges
1/4 pound arugula
1 cup thinly sliced white onions
2 teaspoons finely chopped garlic
1/2 cup coarsely chopped fresh basil or flat-leaved Italian parsley
2 tablespoons red wine vinegar
Salt and freshly ground pepper to taste
3 tablespoons olive oil

Steps:

  • Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 340 milligrams, Sugar 4 grams

TOMATO, ARUGULA, AND RICOTTA SALATA SALAD



Tomato, Arugula, and Ricotta Salata Salad image

Number Of Ingredients 6

1 bunch arugula
2 large ripe tomatoes, cored and thinly sliced
2 slices (thin) red onions, separated into rings
1/4 cup extra-virgin olive oil
salt and freshly ground black pepper
4 ounces ricotta cheese, coarsely grated

Steps:

  • 1 Trim the tough stems of the arugula and discard any yellowed or bruised leaves. Wash the arugula in several changes of cool water. Dry very well. Tear the arugula into bite-size pieces. 2 Arrange the tomatoes on a platter. Top with the arugula and onion rings. Drizzle with olive oil and sprinkle with salt and pepper to taste. 3 Sprinkle the ricotta salata over the salad. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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