Napoli Side Salad Recipe

Prepare tomatoes

If using Piennolo del Vesuvio tomatoes, halve larger ones or leave small ones whole. Cut larger than cherry into 1/2-inch wedges. Place tomatoes in a large mixing bowl and gently crush a few with the back of a spoon to release juices—this adds flavor to the dressing.

Slice cucumber

Peel the cucumber if the skin is waxy, then halved lengthwise and scoop seeds if very watery. Slice crosswise into 1/4-inch half-moons and add to the bowl with tomatoes.

Prepare pepper and onion

Core, seed, and thinly slice the green bell pepper into 1/4-inch strips. Thinly slice the red onion into half-moons; if raw onion is sharp, soak slices in iced water for 5 minutes then drain. Add both to the bowl.

Add olives and herbs

Add pitted Kalamata olives, torn or roughly chopped fresh oregano leaves, and optional basil leaves to the bowl with the vegetables.

Add cheese

Crumble the Ricotta Salata into large flakes or small crumbles and scatter over the salad but reserve a little to finish on top after tossing.

Whisk the dressing: In a small bowl or jar combine the extra-virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, Dijon mustard, dried oregano, kosher salt, and freshly ground black pepper. Whisk vigorously (or shake in a jar) until emulsified and slightly thickened.

Taste and adjust: Taste the dressing and adjust seasoning—add more salt, pepper, or lemon if desired. If the dressing is too sharp, add a scant 1/2 teaspoon sugar or honey, then whisk again.

Dress the salad: Pour about two-thirds of the dressing over the salad in the large bowl and gently toss with tongs or two large spoons until vegetables are evenly coated. Be gentle so tomatoes keep some shape.

Plate and finish: Transfer salad to a serving platter or individual plates. Scatter the reserved Ricotta Salata over the top, drizzle any remaining dressing, and finish with a light grinding of black pepper and a few extra oregano or basil leaves.

Rest and serve: Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld, then serve. Leftovers keep refrigerated, dressed, up to 24 hours (toss again before serving).