Salad of tomatoes, garlic, basil, olives, and salty ricot

Yield: 1 servings

Measure Ingredient
\N \N INSALATA SICILIANA
\N \N MAKES 4 SERVINGS
\N \N Source: Cooking Vegetables
\N \N The Italian Way; Judith
\N \N Barrett
\N \N ISBN 0-02-009078-1; 1994

Salty ricotta is a strong, distinctively flavored cheese. You can substitute Greek feta or a fresh mozzarella for a milder taste.

1 pint cherry tomatoes, stems removed and halved ½ cup Gaeta olives, pitted 4 ounces salty hard ricotta (see note below) 1 tablespoon chopped fresh basil 1 clove garlic, minced or pressed Freshly ground black pepper to taste 3 tablespoons pure olive oil Place the tomatoes in a serving bowl with the olives, cheese, basil, and garlic. Season with black pepper and add the olive oil. Toss well and serve.

Note: Hard ricotta is available in Italian food stores and some good cheese shops.

Keywords: Ricotta, Salads, Scanned, SJK From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING From: Sallie Krebs Date: 10-07-95 (19:53) (159) Fido: Cooking

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