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.
3–4 medium tomatoes, sliced into circles
1/2 teaspoon sea salt
125 g / 1 cup ricotta cheese
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
- 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 sprinkl some pepper if you like.
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.