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This delectable tomato ricotta salad is inspired by Italian flavors and topped with a zesty parsley lemon gremolata and a drizzle of olive oil. It’s a light and nutritious dish that can be enjoyed as an appetizer, side dish, or even a light meal. Best of all, it requires no cooking and can be ready in no time. This recipe is suitable for those following a low-carb, gluten-free, and vegetarian diet.
This salad features fresh tomatoes and creamy ricotta, with the option to add ricotta salata or feta cheese for extra flavor. Sea salt is used to season the dish, while the gremolata adds a burst of fresh, herbaceous, and citrusy notes.
Understanding Ricotta Cheese
Ricotta is a type of Italian cheese made from whey, a protein found in milk. It has a light, crumbly texture and a mild flavor. This versatile cheese can be used in both savory and sweet dishes, making it a popular choice among cooks. Cottage cheese is somewhat similar to ricotta but tends to be denser in texture.
There are different varieties of ricotta, some made with more whey than milk, resulting in varying lactose levels. Ricotta is a good source of protein, calcium, vitamins A and D, and low in carbohydrates.
How to Prepare Tomato Ricotta Salad
For the best results, use high-quality, ripe tomatoes for sweetness and flavor. You can slice or dice the tomatoes according to your preference.
Arrange the sliced tomatoes on a platter and crumble the ricotta over them. This salad can also be served in individual portions for a stylish presentation.
Finish the dish by sprinkling a freshly prepared gremolata of parsley, lemon zest, and garlic over the ricotta. The combination of citrus and herbs enhances the tomato’s sweetness and the ricotta’s creaminess.
That’s all there is to it! This tomato ricotta salad is a breeze to put together and is perfect for a dinner party or a casual barbecue. Give it a try and don’t forget to share your feedback in the comments section.
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