Tomato and Ricotta Salad


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Salads can get boring pretty quickly, so switch things up for lunch today with this salad recipe.

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Serving Size / Yield

4 servings


  • 1 bunch arugula
  • 2 lg. tomatoes, cored and thinly sliced
  • 2 thin sliced red onion, in rings
  • 1/4 C. olive oil
  • salt
  • pepper
  • 4 oz. ricotta, coarsely grated

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Trim the stems of the arugula and discard and bad leaves. Wash the arugula and then dry well. Tear it into bite-sized pieces. Arrange the tomatoes on a platter. Top with the arugula and onion rings. Drizzle with the olive oil and sprinkle with salt and pepper to taste. Sprinkle ricotta over the salad and serve immediately.

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