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.
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