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Prep time
5 minutes
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Cook time
10 minutes
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Serves
4
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Ingredients
- For the greens and ripe tomato:
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1
head romaine lettuce, washed and chopped (or 6-8 cups spring mix)
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1 pint
cherry tomatoes, sliced in half (or 2 large Heirloom tomatoes, diced)
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1
red onion, sliced in thin rings
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1/8 cup
reduced balsamic vinegar (see below)
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4 ounces
ricotta salata, sliced and crumbled
- For the reduced balsamic vinegar:
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3/4 cup
balsamic vinegar
Directions
- For the greens and ripe tomato:
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Place the chopped lettuce in a large bowl with the tomatoes and the onion.
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Drizzle 1/8 cup of the reduced balsamic vinegar over the lettuce, and toss to combine (add more if desired).
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Sprinkle with the ricotta salata and serve, dividing the salad evenly between four plates.
- For the reduced balsamic vinegar:
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Simmer the balsamic vinegar gently in heavy bottomed saucepan or skillet until reduced to about 1/4 cup. It should coat the back of a spoon. Let cool to room temperature.
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