Greens and ripe tomato salad with ricotta salata and balsamic vinaigrette

Fresh greens and ripe tomatoes paired with flavorful ricotta salata cheese, all drizzled with a tangy balsamic vinaigrette. A tasty and refreshing salad option.

Ingredients:

• 1 head romaine lettuce, washed and chopped (or 6-8 cups spring mix)
• 1 pint cherry tomatoes, sliced in half (or 2 large Heirloom tomatoes, diced)
• 1 red onion, sliced in thin rings
• 1/8 cup reduced balsamic vinegar (see below)
• 110g ricotta salata, sliced and crumbled
• 3/4 cup balsamic vinegar

Instructions:

1. For the greens and ripe tomato:
2. In a spacious bowl, combine the diced lettuce, tomatoes, and onion.
3. Pour 1/8 cup of the balsamic reduction over the greens, and mix well (add more to taste).
4. Top with crumbled ricotta salata before serving, distributing the salad evenly among four plates.
5. For the balsamic reduction:
6. Cautiously simmer the balsamic vinegar in a sturdy saucepan or skillet until it reduces to around 1/4 cup. The texture should be thick enough to coat the back of a spoon. Allow it to cool down to room temperature.

Summary:

• Calories: 540 kcal
• Fat: 14 g
• Protein: 19 g
• Carbs: 82 g
• Potassium: 2295 mg
• Magnesium: 154 mg