Insalata di Pomodoro e Ricotta | Tomato and Ricotta Salad

My Grandmother made this salad almost daily. She sometimes added sliced bell peppers and always served them on top of Iceberg lettuce (she LOVED Iceberg!). It is a great base salad to add all your favorite ingredients! Good quality imported Ricotta Salata is not readily available, so try it with Feta or aged goat cheese. This salad pairs beautifully with a chilled glass of Centanni Pecorino from the Marche region.


To make this vegan-friendly, substitute the Ricotta Salata with vegan cheese. I use Violife Feta cheese.

Receipt Date: August 7, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


5 Vine Ripe Tomatoes, cut into wedges

1/4 cup Kalamata Olives, pitted

1/4 pound Ricotta Salata, crumbled

1/2 Small Red Onion, thinly sliced

4 tablespoons EVOO

Sea Salt & Fresh Cracked Black Pepper to taste


Combine all the ingredients in a bowl and toss gently.
Season with Sea Salt and Pepper to taste.
Serve immediately.

Amy’s Favorite Pairing


$40.00 750 ml

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