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Plum and Tomato Salad with Ricotta

Plum and Tomato Salad with Ricotta

Serves: 4

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Total Time: 


3/4 cup full-fat fresh ricotta cheese
4 black plums, pitted and thinly sliced
2 cups grape tomatoes, halved
1/4 cup extra-virgin olive oil
1/2 cup roasted peanuts, coarsely chopped
1 (0.75-ounce) package fresh mint, chopped
1 1/2 tablespoons balsamic vinegar
1/2 serrano chile, very thinly sliced
Kosher salt and freshly ground black pepper
Ricotta salata cheese, for garnish


With a spoon, divide the fresh ricotta among four serving plates and spread in a thin circle on the bottom of each plate.

In a large bowl, combine the plums, tomatoes, olive oil, peanuts, mint, vinegar and serrano. Season to taste with salt and pepper. Place equal amounts of the salad on top of the ricotta on each plate. With a Microplane or fine grater, grate the ricotta salata on top of each salad. Serve immediately.

About the recipe

During the late summer months, black plums and tomatoes both boast the highest levels of sweetness and acidity that each will achieve throughout the growing season, so it only seemed natural to pair them together. Serrano chiles are more explosive than jalapeños, but the burn dissipates faster. Creamy ricotta cheese, fresh mint and toasted peanuts will help cool down the palate from the fiery chile. Ricotta salata is simply ricotta cheese that has been pressed, salted and aged for 90 days. Having the one-two punch of creamy, fresh ricotta and the salty, gentle tang of ricotta salata adds depth to the final dish.