| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup whole-milk ricotta cheese, chilled
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1 cup packed fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 1 cup heirloom cherry tomatoes, halved or quartered depending on size
- 18 snap peas, cleaned and cut in half (about 1/4 pound)
- 3 cups baby arugula
Instructions
- 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.
- 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.
- For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
- 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
Simple and delicious!
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!
We loved this! Will make again and again!
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!
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!
Awesome recipe!
delicious!
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!
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.
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.