Greens & ripe tomato salad with ricotta salata & balsamic vinaigrette

Indulge in a flavorful blend of fresh greens, juicy ripe tomatoes, creamy ricotta salata, and tangy balsamic vinaigrette. The perfect harmony of textures and tastes awaits!

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. Instructions for preparing greens and ripe tomato:
2. Combine the chopped lettuce, tomatoes, and onion in a spacious bowl.
3. Pour 1/8 cup of the balsamic vinegar reduction over the lettuce, and mix well (add extra as needed).
4. Top it off with crumbled ricotta salata before serving, ensuring an equal distribution of the salad across four plates.
5. Regarding the balsamic vinegar reduction:
6. Gently simmer the balsamic vinegar in a sturdy saucepan or skillet until it reduces to about 1/4 cup. The texture should be enough to coat the back of a spoon. Allow it to cool down to room temperature.

Summary:

• Calories: 526 kcal
• Fat: 14 g
• Protein: 19 g
• Carbs: 79 g
• Potassium: 2277 mg
• Magnesium: 152 mg