A very moreish salad from Rachel Roddy’s ” Two Kitchen’s”
Ingredients
- 500 g sweet cherry tomatoes
- 1 large mild, white or red onion or several spring onions
- a splash good red wine vinegar optional
- 100 g salted ricotta grated
- salt
Servings:
Instructions
- Cut the tomatoes in half and arrange them in a single layer on a large plate.
- Thinly slice the onion. If it is strongly flavoured soak the slices in a mixture of two thirds water and one third vinegar for 10 minutes, then drain.
- Arrange the onion on top of the tomatoes, sprinkle over a little salt, drizzle with oil then cover with a generous layer of the grated salted ricotta.
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