Add whipped ricotta to your summer salad! It’s easy and different!
One of my most popular posts is this one with whipped ricotta. Especially in the summer! It can take a regular green salad to a new level and it can even be a main course for a simple light lunch.
PrintWhipped Ricotta Salad
We love this salad as a simple main course in the summer. Make sure to serve with some bruschetta toasts or crackers to scoop up the leftover ricotta on the plate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 1x
Ingredients
Whipped ricotta:
- one cup whole milk ricotta cheese
- 2 teaspoons olive oil
- salt to taste
For the dressing:
- one cup fresh basil leaves
- 2–3 tablespoon pine nuts, lightly toasted (plus extra for serving)
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon red pepper flakes
- 3–4 tablespoons olive oil
For the salad:
- One cup cherry tomatoes
- 12–18 snap peas
- 2 cups baby arugula
- 1 cup butter lettuce
Instructions
- Place the ricotta, olive oil and salt in the bowl of a food processor and blend until smooth. It takes only about 30 seconds.
- Remove and set aside. Do not clean out the bowl of the food processor (it will be part off the dressing).
- To prepare the salad dressing: Place the basil, pine nuts, vinegar and red pepper flakes in the bowl with the remaining ricotta. Turn on and drizzle the olive oil into the bowl of the food processor and blend until smooth.
- For the salad: Toss the tomatoes with olive oil and roast for 8-10 minutes in a 350º oven or simply toss with olive oil and use fresh.
- Toss the tomatoes, arugula, butter lettuce, snap peas with the dressing.
- Assemble salad by first spreading the ricotta on plates in a circle on each. Top with the salad leaving some of the ricotta showing. Serve right away!
Notes
We prefer to roast the tomatoes, but if you have fresh tomatoes right from the garden, skip that and use fresh. I also like to sprinkle the finished salad with a few toasted pine nuts so people know it has nuts.
Whipped ricotta 2 ways – Salad and an easy appetizer–One thing I always keep in my refrigerator is a container of ricotta cheese. An unopened container can keep for months. There are so many options for Ricotta these days, but any of them will whip into something that seems too good to be Ricotta. Growing up Ricotta was right there with cottage cheese. Ricotta has come a long way. A few weeks ago Brent made dinner and this was the salad I came home to after work. I mean after 30 years of marriage he still can surprise me. He used this recipe from Giada, but roasted the tomatoes rather than just tossing them in olive oil. We both love slow roasted cherry tomatoes and sweet butter lettuce.
Brent is the master of making something out of nothing and improvising with every recipe. I have a terrible habit of finding a recipe and going to three stores to find the right ingredients. Brent can make the most amazing dinners with what we have in the refrigerator and pantry and make it all look beautiful. I guess that’s why I married him! We met and married in only three months—-30 years ago today! We were married on a sailboat in San Diego.So here’s another way we use Ricotta for a super simple appetizer. Madeline had a couple of friends stopping by and in a matter of minutes we had a quick appetizer prepared. I always keep a few bags of Bruschettini Snack Size Toasts on hand. They make for the perfect one-bite with a dip of whipped ricotta. Serve with some Castelvetrano Olives and your favorite Summer drink and you’re all set!
Whipped Ricotta as a simple appetizer
PrintWhipped Ricotta
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 3 to 4 appetizer servings 1x
Ingredients
One 15-ounce container whole milk Ricotta
One teaspoon whole milk or heavy cream (I’ve omitted this and it’s fine)
One teaspoon lemon juice and lemon zest
Add a little fresh thyme if you have it, a sprinkle of Maldon Salt and freshly ground pepper.
A drizzle of good olive oil
I serve mine on a cheese stone made by Farmhouse Pottery that we sell at Serena & Lily. I put the stone into the refrigerator for about 30 minutes before I’m going to use it and then when I add the whipped ricotta and serve on a warm summer night, it tends to hold up a little better!
I’m sure there are many variations of whipped ricotta, I would love to hear how you enjoy it!
Garden, Home and Party says
This looks delicious and I’m having a friend over tomorrow evening. I’m giving it a try. Yum!
Karen
annie diamond says
Let me know if you do! It’s delicious and sooooo easy!
dstratten says
Ricotta was NEVER right there with cottage cheese. Ricotta meant cannoli’s, pies, cakes, lasagna, manicotti. Ricotta has always been versatile and delicious and hasn’t moved an inch. Perhaps you finally discovered it, but it’s never gone anywhere. For an even better ricotta, make it yourself and it is delicious spread on anything just as it is.
annie diamond says
You’re right! Ricotta cannot be compared to cottage cheese—-especially when we are talking cannoli! My absolute favorite way to eat Ricotta!
Lynne marchionni says
Hi—
I love diced cucumber, salt and dill….. sprinkled on top of the ricotta and spread on crostini Mmmm
annie diamond says
oooohhhh, that sounds so fresh! I’ll try that Lynne!
Bonnie says
How many days in advance may this be made?
annie diamond says
Hi Bonnie-I would make it right before you are planning on serving it. It’s very easy and you can have everything ready and then just whip and put on a plate or cheese board and serve. It’s so good, you’ve reminded me to make it again soon.
Amanda Schulz says
Grilled ciabatta bread, whipped ricotta with honey comb, and a side of duck fat roasted cashews.
Elizabeth says
Definitely making this one, Annie! Thanks for the inspiration….Happy Anniversary too!! xo
annie diamond says
Thank you Elizabeth! Miss you!
annie diamond says
oh….can we just have poké instead??
Sandra Sallin - apart From My art says
I came for the Fall style but left with this wonderful new use for Ricotta. Love it. So many creative ways. Does your husband rent out?
Jody says
Thank you for this idea, looks delicious and I will be sharing with my Bunco girlfriends when they come over.
annie diamond says
Hi Jody! I hope your friends liked it at Bunco!
xx
Paige says
Insanely good!! My guests deemed the salad “restaurant worthy”. I love the red pepper kick. Thank you