This Italian-inspired tomato ricotta salad is perfect as a side dishe, appetizer or a light meal. Sweet, nutritious tomatoes are topped with creamy ricotta and sea salt and zesty gremolata with lemon zest and a touch of garlic. It's vegetarian, low-carb and gluten-free.
Ingredients
- 3-4 medium tomatoes sliced into circles
- 1/2 teaspoon sea salt
- 125 g ricotta cheese (1 cup)
For gremolata
- 1 garlic clove grated
- 2 tablespoons chopped parsley
- 2 tablespoons chopped coriander/cilantro or more parsley, or basil
- 1 teaspoon lemon zest
- To finish: 2 tablespoons olive oil and ground pepper
Instructions
- Slice tomatoes and layer on a large platter. Sprinkle them with half a teaspoon of good quality salt.
- Break ricotta apart and spread over the tomatoes.
- Combine gremolata ingredients and sprinkle over the ricotta cheese.
- Finish the salad by drizzling olive oil over the top. You can sprinkle some pepper if you like.
Notes
For this recipe, you can use regular whole milk ricotta cheese or if you can also mix it with ricotta salata (salted ricotta) or some feta.
Serves 2 as a larger side/appetizer or light lunch or 4 as a smaller side or appetizer. The nutritional information is calculated for smaller portions (4 servings).
Substitute for ricotta cheese
You can use cottage cheese or for a dairy-free or vegan version, try making your own tofu ricotta, cashew or macadamia nut ricotta. You can also make your own ricotta using goat or sheep milk.Nutrition
Calories: 119kcal | Carbohydrates: 1g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 319mg | Potassium: 51mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 323IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 0.3mg
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