Herbed Ricotta Salad

Herbed Ricotta Salad


4 serves
15 minutes


A fresh new twist on a simple summer salad! The herbed ricotta adds a cheesy punch to the basic combination of tomatoes, cucumber and red onion. The salad serves 4 as a side, or 2 as a main.

The main beauty of this salad is its simplicity. The next time someone says “bring a salad” to a barbecue, rely on this one. It will have you out the door in 15 minutes flat!




Herbed Ricotta
500g Traditional Ricotta
1 Tbsp olive oil
2 Tbsp fresh basil, finely chopped
2 Tbsp fresh oregano, finely chopped
1 Tbsp thyme leaves
salt and pepper, to taste
3 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 clove garlic, crushed
salt and pepper, to taste
500g cherry tomatoes, halved
1 cucumber, sliced thin
6 radishes, sliced thin
½ red onion, thinly sliced
extra basil leaves, to garnish


1 Combine the Traditional Ricotta cheese with the basil, fresh oregano and thyme, oil, salt & pepper in a medium sized bowl. Set aside.
2 To make the dressing, mix the olive oil, balsamic vinegar, garlic clove, salt and pepper in another small bowl.
3 Slice up the tomatoes, cucumber, radishes and red onion into small bite-sized pieces.
4 Place tomato, cucumber, radishes and onion in a bowl and combine with dressing. Add to platter and season with salt and pepper if needed. Dollop ricotta mixture evenly over the salad and scatter basil leaves. Serve immediately with crusty bread.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!