Bresaola, Tomato and Ricotta Salad

Name: Bresaola, Tomato and Ricotta Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Italian, Mediterranean, European
Ingredients: 6 tomatoes; 2 tablespoons extra virgin olive oil; 50g pitted black olives, chopped; 90g wild rocket; 100g croutons; 70g bresaola; 150g ricotta; 1/2 unwaxed lemon, zest and juice; Salt; Black pepper

4 steps

Prep:10min

Parma ham would be a lovely substitute if you can't find bresaola.

Updated at: Tue, 30 Apr 2024 21:29:26 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories323.8 kcal (16%)

Total Fat16 g (23%)

Carbs29 g (11%)

Sugars5.1 g (6%)

Protein13.7 g (27%)

Sodium666.4 mg (33%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6tomatoes

2 tablespoonsextra virgin olive oil

50gpitted black olives

chopped

90gwild rocket

100gcroutons

70gbresaola

150gricotta

Instructions

Step 1

Cut each tomato into six wedges. Tip into a large bowl and season with salt.

Step 2

Add 1/2 of the oil, the chopped olives, rocket and croutons, then toss together until evenly combined.

Step 3

Divide the salad between the plates, then top with the bresaola slices and dollops of ricotta. Sprinkle over the lemon zest and freshly ground black pepper.

Step 4

Mix the lemon juice into the remaining oil. Drizzle over the plates to serve.

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