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Argentine · Salad
Burnt Ricotta Salata, Tomatoes, and Olives
Cherry tomatoes and smashed Kalamata olives in an oregano vinaigrette, topped with chunks of ricotta salata and sliced red chile blackened for a few seconds on a scorching pan. A New World twist on a classic Italian trio.
- YieldServes 6
- Hands-on32 min
- Total32 min
- Difficulty
Ingredients
Dressing
- 1 tspsugar
- 3 tbspred wine vinegar
- 120 mlextra virgin olive oil, 3 tbsp for the dressing, the rest for tossing the cheese
- ½ cupfresh oregano leaves
Salad
- 340 gcherry tomatoes, halved
- 1 cupKalamata olives, about 150 g
- 285 gricotta salata, broken into rough 2.5 cm pieces
- 2small red chiles, halved, seeded and sliced lengthwise into thin strips
- to tastecoarse salt
- ¼ tspcrushed red pepper flakes
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