Italian-style chopped salad with ricotta
Juicy, sun-soaked tomatoes are accented with pops of heat from the red onion and salty capers in this laid-back Italian-style salad.
Ingredients
- 400g/14oz small, ripe tomatoes, such as cherry, baby plum or datterini, roughly chopped
- ½ small red onion, finely chopped
- 1 tbsp baby capers in brine, drained
- 3 tbsp extra virgin olive oil
- handful fresh basil leaves, roughly chopped, plus a few left whole for garnish
- handful fresh mint leaves, roughly chopped, plus a few left whole for garnish
- 150²µ/5½´Ç³ú ricotta
- salt and freshly cracked black pepper
To serve (optional)
Method
Mix the tomatoes and red onion together in a mixing bowl with a pinch of salt and pepper. Set aside for a couple of minutes to allow the flavours to mingle.
Stir in the capers, oil and herbs.
In a separate bowl, use the back of a spoon to break up the ricotta and sprinkle over a pinch of salt and a generous grind of pepper. Stir until smooth, then taste and adjust the seasoning.
Spread the ricotta on a plate, using the back of a spoon to create a few ripples here and there. Spoon the tomato and red onion mixture onto the ricotta base and sprinkle over the whole basil and mint to serve. Have flatbread to hand for scooping up the juices, if you like.
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