Salad of roasted peppers and ricotta salata

Time 30 minutes
Yields Serves 4 to 6
Salad of roasted peppers and ricotta salata

Tear or cut the peppers into generous bite-sized pieces. Toss together the peppers and the olives in a mixing bowl.


Combine the vinegar, garlic, salt and anchovies in a small bowl and whisk to combine. Drizzle in the olive oil while continuing to whisk the mixture.


Pour the dressing over the peppers and toss to coat well. Turn the salad out onto a serving platter. Using a vegetable peeler, shave off long shards of the ricotta salata over top. Don’t be stingy with the cheese. Serve immediately.

Ricotta salata is a moist, firm, tangy cheese. If you can’t find it, use dabs of fresh goat cheese instead.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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