Ricotta salata is not the ricotta used in dishes, such as lasagna.
This ricotta is pressed, dried and salted, (salata) with a firm but crumbly texture and mild, milky flavor. Think of it as an Italian feta.
Originally made in Sicily, it is also made in the Italian regions of Campania, Apulia, and Lazio.
I use this creamy, tangy, dressing on cooked and sliced potatoes, various grilled vegetables and on salads. It is especially good drizzled over grilled romaine lettuce.
- 1/2 cup ricotta salata
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1 tablespoon water
- 1/2 teaspoon oregano
- 4 tablespoons olive oil
- In a food processor, combine the ricotta salata, both vinegars, water and oregano.
- Add the olive oil, pulse until dressing is a smooth consistency. If it’s too thick, thin with either vinegar (balsamic is sweet, red wine is tangy) or water.
- Use to dress salads or vegetables.