Charred Cherry Tomato Chopped Salad With Lemon Mint Ricotta Drizzle

Looking for a fresh, flavorful salad that’s bursting with summer goodness? This Charred Cherry Tomato Chopped Salad with Lemon Mint Ricotta Drizzle is exactly what you need! Sweet, blistered cherry tomatoes meet crisp greens, briny olives, and a creamy, zesty ricotta dressing. It’s a delightful combination of textures and tastes that’s perfect as a light lunch, a side dish, or even a vegetarian main course. The slight char on the tomatoes adds a wonderful depth of flavor, while the lemon-mint ricotta provides a cool and refreshing counterpoint. Get ready to experience a salad that’s anything but ordinary!

You’ll Need These Ingredients

• Mixed Baby Greens (200g / 7oz): We’re starting with a base of tender mixed baby greens. Look for a blend that includes varieties like spinach, romaine, and red leaf lettuce for a diverse range of nutrients and textures.
• Cherry Tomatoes (150g / 5oz): The star of the show! Choose ripe, sweet cherry tomatoes. Halving them allows for maximum flavor release when charred.
• Cucumber (1 medium ≈150g / 5oz): A refreshing crunch is added with diced cucumber. English cucumbers are preferred as they have fewer seeds and a thinner skin, but any cucumber will work.
• Red Onion (½ medium ≈50g / 1.75oz): Finely chopped red onion provides a sharp, slightly pungent bite. Soaking it in cold water for 10 minutes can mellow its flavor if you prefer.
• Pepperoncini (50g / 1.75oz): Sliced pepperoncini add a tangy, slightly spicy kick. Adjust the amount based on your spice preference.
• Kalamata Olives (60g / 2oz): Pitted and halved Kalamata olives bring a briny, Mediterranean flavor. Their rich, fruity taste complements the sweetness of the tomatoes.
• Mozzarella Pearls or Diced Mozzarella (100g / 3.5oz): Creamy mozzarella adds a delightful milky flavor and soft texture. Pearls are visually appealing, but diced mozzarella works just as well.
• Pine Nuts (30g / 1oz): Toasted pine nuts provide a delicate, buttery crunch. Toasting them enhances their flavor and aroma.
• Whole-Milk Ricotta Cheese (200g / 7oz): The base of our luscious dressing! Whole-milk ricotta is essential for a creamy, rich texture.
• Extra-Virgin Olive Oil (2 Tbsp / 30ml + 1 Tbsp for tomatoes): A good quality extra-virgin olive oil is crucial for both the dressing and charring the tomatoes. It adds a fruity, peppery flavor.
• Lemon Zest (from 1 lemon): Lemon zest brightens the ricotta dressing with its fragrant citrus notes. Be sure to zest only the yellow part, avoiding the bitter white pith.
• Fresh Lemon Juice (2 Tbsp / 30ml): Freshly squeezed lemon juice adds a tangy acidity to balance the richness of the ricotta.
• Fresh Mint Leaves (1 Tbsp / 15ml): Finely chopped fresh mint infuses the dressing with a cool, refreshing flavor.
• Garlic Clove (1 small): Minced garlic adds a subtle savory note to the ricotta dressing.
• Salt and Freshly Ground Black Pepper: To taste, for seasoning.
• Optional: Extra Mint Leaves: For garnish, adding a final touch of freshness and visual appeal.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Baby Greens: You can substitute with romaine lettuce, butter lettuce, or spring mix.
• Kalamata Olives: Use other types of olives like Castelvetrano or Nicoise.
• Pine Nuts: Try toasted slivered almonds or sunflower seeds for a similar crunch.
• Ricotta: If you can’t find whole-milk ricotta, part-skim ricotta can be used, but the texture won’t be as creamy.

Let’s Build This Vibrant Salad: Step-by-Step Instructions

1. Prepare the Cherry Tomatoes: Preheat your broiler or grill pan to high heat. This intense heat is key to achieving that beautiful char. Halve the cherry tomatoes and toss them with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them in a single layer on a baking sheet (or grill pan) to ensure even cooking.
2. Char the Tomatoes: Broil or grill the tomatoes for 5-6 minutes, flipping them halfway through. Watch them closely! You want the skins to blister and caramelize, creating those concentrated bursts of sweet and smoky flavor. Remove from heat and let them cool slightly.
3. Make the Lemon-Mint Ricotta Drizzle: While the tomatoes are cooking, prepare the star of the show – the ricotta drizzle. In a medium bowl, combine the ricotta cheese, 2 tablespoons of olive oil, lemon zest, lemon juice, chopped mint, and minced garlic.
4. Whisk the Ricotta: Whisk the ricotta mixture vigorously until it’s smooth, glossy, and well combined. Taste and adjust the seasoning with salt and pepper as needed. Don’t be afraid to add a little more lemon juice for extra zing!
5. Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts. Shake the pan frequently to prevent burning. They’re ready when they’re golden brown and fragrant, usually in about 3-4 minutes. Transfer them to a small bowl to cool.
6. Assemble the Salad Base: In a large salad bowl, combine the mixed baby greens, diced cucumber, finely chopped red onion, sliced pepperoncini, halved Kalamata olives, and mozzarella pearls (or diced mozzarella).
7. Dress the Salad: Drizzle about two-thirds of the lemon-mint ricotta dressing over the salad. Gently toss everything together until the ingredients are lightly coated. Be careful not to overdress – you want the flavors to shine, not be drowned out.
8. Plate and Garnish: Spoon a thin pool of the reserved ricotta drizzle onto the center of a plate. Arrange the tossed salad around the drizzle in an even layer. Sprinkle the toasted pine nuts over the top, and garnish with a few fresh mint leaves for a pop of color and freshness. Finish with a decorative swirl of the remaining ricotta sauce.
9. Serve Immediately: This salad is best enjoyed right away while the tomatoes are still warm and the dressing is at its peak.

The Magic of Charring: Why It Works

Charring the cherry tomatoes isn’t just about aesthetics; it’s a flavor transformation. The high heat caramelizes the natural sugars in the tomatoes, intensifying their sweetness and adding a delightful smoky depth. This contrasts beautifully with the cool, creamy ricotta and the bright, herbaceous flavors of lemon and mint. It’s a simple technique that elevates the entire salad.

Ricotta: Beyond the Spread

Using whole-milk ricotta is crucial for achieving the right texture and richness in the drizzle. The higher fat content creates a luxuriously smooth and creamy sauce that coats the salad beautifully. Don’t skimp on the quality of the ricotta – it makes a significant difference!

Balancing Flavors: A Symphony of Taste

This salad is all about balance. The sweetness of the charred tomatoes is offset by the tang of the lemon juice and the slight bitterness of the olives. The pepperoncini add a subtle kick, while the mint provides a refreshing coolness. Each ingredient plays a vital role in creating a harmonious and satisfying flavor profile.

Tips for the Best Chopped Salad Texture

The key to a great chopped salad is, well, the chop! Aim for a consistent dice on the cucumber and red onion. This ensures that every bite has a little bit of everything. Don’t be afraid to use a sharp knife and take your time. A well-chopped salad is much more enjoyable to eat.

Frequently Asked Questions (FAQ)

• Can I make the ricotta drizzle ahead of time? Yes, you can make the drizzle up to a day in advance and store it in the refrigerator. Bring it to room temperature before using.
• What if I don’t have pine nuts? You can substitute with toasted slivered almonds or even sunflower seeds.
• Is this salad vegan? No, this salad contains ricotta cheese and mozzarella. You can substitute with vegan alternatives to make it vegan-friendly.

Final Thoughts

This Charred Cherry Tomato Chopped Salad with Lemon Mint Ricotta Drizzle is a celebration of fresh, vibrant flavors. It’s a perfect light lunch, a stunning side dish, or even a satisfying vegetarian meal. Don’t forget to save this recipe to Pinterest for later inspiration!

recipe italian chopped salad

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• Author: Samantha Hayes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This salad combines sweet charred cherry tomatoes with crisp greens, olives, and a creamy lemon-mint ricotta drizzle for a refreshing and flavorful dish. It’s perfect as a light lunch, side, or vegetarian main course.

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Ingredients

Scale 1x2x3x

• 200g (7oz) Mixed Baby Greens
• 150g (5oz) Cherry Tomatoes, halved
• 150g (5oz) Cucumber, diced
• 50g (1.75oz) Red Onion, finely chopped
• 50g (1.75oz) Pepperoncini, sliced
• 60g (2oz) Kalamata Olives, halved
• 100g (3.5oz) Mozzarella Pearls or diced
• 30g (1oz) Pine Nuts, toasted
• 200g (7oz) Whole-Milk Ricotta Cheese
• 2 Tbsp (30ml) Extra-Virgin Olive Oil + 1 Tbsp for tomatoes
• 1 Lemon, zested
• 2 Tbsp (30ml) Fresh Lemon Juice
• 1 Tbsp (15ml) Fresh Mint Leaves, chopped
• 1 small Garlic Clove, minced
• Salt and Pepper to taste

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Instructions

1. Prep Tomatoes: Halve tomatoes, toss with 1 Tbsp olive oil, salt, and pepper.
2. Char Tomatoes: Broil or grill tomatoes for 5-6 minutes, flipping halfway.
3. Make Ricotta Drizzle: Combine ricotta, 2 Tbsp olive oil, lemon zest, lemon juice, mint, and garlic.
4. Whisk Drizzle: Whisk until smooth and season with salt and pepper.
5. Toast Pine Nuts: Toast pine nuts in a dry skillet until golden brown.
6. Assemble Salad: Combine greens, cucumber, onion, pepperoncini, olives, and mozzarella.
7. Dress Salad: Drizzle with ricotta dressing and gently toss.
8. Plate & Garnish: Plate salad, drizzle with remaining ricotta, and garnish with pine nuts and mint.
9. Serve: Serve immediately.

Notes

For a milder onion flavor, soak chopped red onion in cold water for 10 minutes. Toasting pine nuts enhances their flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Broiling/Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 350 kcal
• Sugar: 10 g
• Sodium: 300 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 50 mg