How many servings does this recipe make?

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

What ingredients do I need for Tomato, Arugula, and Ricotta Salata Salad?

You need 8 ingredients. The key ingredients include: 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt, 1 tablespoon balsamic vinegar, 1 tablespoon red-wine vinegar, 1/4 cup plus 2 tablespoons olive oil, and more.

Is Tomato, Arugula, and Ricotta Salata Salad suitable as salads?

Yes, Tomato, Arugula, and Ricotta Salata Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Tomato, Arugula, and Ricotta Salata Salad?

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

Tomato, Arugula, and Ricotta Salata Salad Recipe

Name: Tomato, Arugula, and Ricotta Salata Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt; 1 tablespoon balsamic vinegar; 1 tablespoon red-wine vinegar; 1/4 cup plus 2 tablespoons olive oil; 3 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry; 6 small tomatoes (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices; 1/4 pound ricotta salata (available at specialty foods shops) or Feta, crumbled (about 1 cup); 1 tablespoon finely shredded fresh oregano leaves

Tomato, Arugula, and Ricotta Salata Salad – a delicious recipe with garlic, balsamic vinegar, red-wine vinegar, olive oil, arugula, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red-wine vinegar
1/4 cup plus 2 tablespoons olive oil
3 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry
6 small tomatoes (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices
1/4 pound ricotta salata (available at specialty foods shops) or Feta, crumbled (about 1 cup)
1 tablespoon finely shredded fresh oregano leaves

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
209 kcal
Category
Salads

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