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Plum and Tomato Salad with Ricotta

Serves: 4
Hands On Time: 
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.

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