Whipped Ricotta Salad

  4.8 – 19 reviews  • Ricotta
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

  1. 1 cup whole-milk ricotta cheese, chilled
  2. 2 teaspoons olive oil
  3. 1/8 teaspoon salt
  4. 1 cup packed fresh basil leaves
  5. 2 tablespoons pine nuts, toasted
  6. 2 tablespoons white balsamic vinegar
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon red pepper flakes
  9. 3 tablespoons olive oil
  10. 1 cup heirloom cherry tomatoes, halved or quartered depending on size
  11. 18 snap peas, cleaned and cut in half (about 1/4 pound)
  12. 3 cups baby arugula

Instructions

  1. For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  2. For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
  3. For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
  4. To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 275
Total Fat 24 g
Saturated Fat 7 g
Carbohydrates 8 g
Dietary Fiber 2 g
Sugar 4 g
Protein 9 g
Cholesterol 32 mg
Sodium 395 mg
Serving Size 1 of 4 servings
Calories 275
Total Fat 24 g
Saturated Fat 7 g
Carbohydrates 8 g
Dietary Fiber 2 g
Sugar 4 g
Protein 9 g
Cholesterol 32 mg
Sodium 395 mg

Reviews

Derrick Herrera
Simple and delicious!
Jeremy Schmitt
This salad is the taste of summer! Fresh tomatoes and basil on a bed of creamy ricotta! Very unique and great presentation. Everybody loves it!
Aaron Benjamin
We loved this! Will make again and again!
Anna Baker
This became a staple in our house the first time I made it. Very fresh tasting. My husband said we should have it once a week!
Shelley Richardson
This was absolutely amazing! I used walnuts instead of the pine nuts (what I had in the pantry) and it came out great. This is destined to be a family staple!
Melanie Wood
Awesome recipe!
Elizabeth Jacobs
delicious!
Jorge Schroeder
If you are looking for something different in a salad, this is it! The layer of ricotta on the bottom somehow adds richness and lightness at the same time. The tomatoes and fresh basil dressing tastes like summer in your mouth. And the colors make for a presentation like the Italian flag on a plate. Perfect!
Edwin Sanchez
I bought arugula and basil and was wondering how to eat the two, I stumbled into this recipe while goggling and men!! I was pleasantly surprised, the dressing was so nice I licked my plate. Thanks.
Samuel Mcconnell
This was delicious and the presentation was beautiful. I just love ricotta. I served this alongside a smoked salmon. Everything seemed fancy but it was really quite simple. 

 

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