Sicilian Tomato Salad With Pecorino Vinaigrette

Name: Sicilian Tomato Salad With Pecorino Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint cherry tomatoes, halved; 1/2 small red onion, sliced very thinly; 1/4 cup kalamata olives, pitted and halved; 2 tablespoons fresh oregano leaves; 1 tablespoon red wine vinegar; 2 tablespoons finely grated aged pecorino; pinch of kosher salt and black pepper; 3 tablespoons extra virgin olive oil; 4 thick slices country white bread; 1 clove garlic, smashed; extra virgin olive oil, for drizzling; kosher salt and black pepper, for sprinkling; 2 ounces ricotta salata, grated

Servings: persons

1 pint cherry tomatoes, halved
1/2 small red onion, sliced very thinly
1/4 cup kalamata olives, pitted and halved
2 tablespoons fresh oregano leaves
1 tablespoon red wine vinegar
2 tablespoons finely grated aged pecorino
pinch of kosher salt and black pepper
3 tablespoons extra virgin olive oil
4 thick slices country white bread
1 clove garlic, smashed
extra virgin olive oil, for drizzling
kosher salt and black pepper, for sprinkling
2 ounces ricotta salata, grated

1
Fire up your charcoal grill or preheat a gas one.
2
Combine the cherry tomatoes, red onion, kalamata olives, and oregano in a medium bowl.
3
In a small bowl, whisk together the red wine vinegar, the grated pecorino, and a pinch of kosher salt and pepper. Slowly drizzle in the 3 tablespoons of olive oil and whisk until emulsified. Pour over the tomato mixture and toss to coat.
4
Grill the slices of bread a minute or so on each side until handsomely charred. Rub the slices of bread with a smashed garlic clove, and drizzle both sides with olive oil. Season with kosher salt and freshly ground black pepper.
5
To assemble, place two slices of grilled bread in the bottom of two bowls. Spoon the tomato mixture on top of the bread slices and finish with the grated ricotta salata.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pint cherry tomatoes, halved, 1/2 small red onion, sliced very thinly, 1/4 cup kalamata olives, pitted and halved, 2 tablespoons fresh oregano leaves, and more.

Yes, Sicilian Tomato Salad With Pecorino Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!