Insalata Di Pomodoro Recipe

Prepare vegetables

Wash all produce. Core and cut tomatoes into bite-sized wedges or large dice so they yield about 4 cups. Peel (if desired) and slice the English cucumber into half-moons about 1/4-inch thick to yield ~1 cup. Thinly slice the red onion into half-mings and separate into rings; measure 1/2 cup.

Assemble olives and basil

Pit the kalamata olives if not pitted and halve them. Tear fresh basil leaves into pieces rather than chopping to preserve texture and aroma; measure 1/2 cup torn basil.

Combine salad

In a large mixing bowl gently combine the tomatoes, cucumber, red onion, and halved kalamata olives. Season with 1 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper and toss lightly to distribute the seasoning.

Add ricotta salata

Crumble the ricotta salata over the dressed vegetables and fold gently so that some larger crumbles remain for texture. Reserve a small pinch to finish the salad if desired.

Make the dressing: In a small bowl or jar combine 3 tablespoons basil pesto, 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon honey (or agave), and 1/2 teaspoon Dijon mustard. Whisk or shake vigorously until emulsified and smooth.

Season dressing: Taste and adjust — add 1/4 teaspoon salt and 1/4 teaspoon black pepper (or more to taste). If the dressing is too thick, whisk in up to 1 tablespoon warm water to reach a pourable consistency.

Dress the salad: Pour about three-quarters of the vinaigrette over the salad and toss gently to coat the vegetables without breaking them. Reserve the remainder of the dressing to serve on the side.

Plate and finish: Transfer the salad to a serving platter or bowl. Sprinkle the reserved ricotta salata crumbles and a few extra torn basil leaves on top. Drizzle any remaining dressing over the salad to taste. Serve immediately.