Cook The Book: Burnt Ricotta Salata, Tomatoes, And Olives

1. 1

   Whisk together the sugar, red wine vinegar, 3 tablespoons of the olive oil, and the oregano in a bowl. Add the tomatoes and toss to coat.

2. 2

   Smash the olives with the side of a heavy knife and tear them open, removing the pits. Toss the olives and tomatoes together on a serving platter.

3. 3

   Break the ricotta salata into rough 1-inch pieces and place in a bowl. Halve the chiles, remove the seeds, and cut lengthwise into thin slices. Add the ricotta and toss with the remaining 5 tablespoons olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.