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Tomato Ricotta Salad With Herbs & Lemon

Tomato Ricotta Salad With Gremolata

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 1x
  • Category: Salad
  • Method: Raw
  • Cuisine: Italian


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.



34 medium tomatoes, sliced into circles

1/2 teaspoon sea salt

125 g / 1 cup ricotta cheese

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


  • 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.

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.

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