Ricotta and sun-dried tomato salad is a simple Italian dish with nuts. How to make a salad with sun-dried tomatoes? Discover a simple recipe for a keto salad!
Ricotta and sun-dried tomato salad is a recipe that will surely surprise and enchant every lover of Italian flavors. It’s a dish full of Mediterranean sun, combining the creamy delicacy of ricotta with the intense flavor of sun-dried tomatoes. Perfect as a light lunch, an exquisite appetizer, or as an addition to an evening meal, this salad is a symbol of simplicity and elegance of Italian cuisine. Ricotta, the heart of this dish, is an Italian cheese with a delicate and fluffy texture, which perfectly complements the other ingredients. It is a source of protein and calcium, and its mild flavor provides an ideal backdrop for stronger taste accents.
The intense, deep flavor of sun-dried tomatoes is the essence of this dish. Their sweetness and slight acidity perfectly balance the creamy ricotta, creating a unique combination of flavors. This salad, although simple to prepare, is full of refined flavors and aromas that will transport you straight to sunny Italy. It’s an ideal choice for those who value lightness, freshness, and richness of flavors in their meals.
How to make a salad with sun-dried tomatoes? Discover a simple recipe for a keto salad with ricotta!
Preparation time: 2 min + soaking time for tomatoes
Calories: 324
Protein: 9 g
Carbohydrates: 9 g
Fats: 28 g
Ingredients for ricotta and sun-dried tomato salad:
- Ricotta cheese about 3 tablespoons (50 g)
- Sun-dried tomatoes 2-3 pieces (10 g)
- Walnuts 6 pieces (30 g)
- Olive oil 1 teaspoon (5 g)
- Pepper
Preparation of ricotta and sun-dried tomato salad:
Step 1: In a bowl, place the sun-dried tomatoes. Cover them with boiling water (adjust the amount of water so that all are covered) and set aside for about 10 minutes. In the meantime, prepare the nuts.
Step 2: Finely chop the walnuts.
Step 3: After the indicated time, drain the tomatoes (preferably on a sieve) and cut them into smaller pieces.
Step 4: On a plate, evenly spread the nuts, sun-dried tomatoes, and ricotta. Before eating, drizzle the salad with olive oil and season with a pinch of pepper.
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