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Lior Lev Sercarz
In a bowl whip the ricotta with a little olive oil, salt and peperoncino. Spread it on a plate leaving a well in the center.
Season the cherry tomatoes with the juice of one lemon, olive oil, salt some peperoncino, and the olives. Place the tomato salad on top of the ricotta.
Quickly toss the cilantro leaves in the same bowl used to season the tomato salad so they get lightly coated with some of the dressing. Sprinkle the cilantro over the salad and add some more olive oil.
• replace the tomatoes with halved radishes and the cilantro with mint.
• quickly sauté the tomato salad mix in a pan for about 3 minutes and then place on top of the ricotta.
Food photo and recipe © Lior Lev Sercarz