Tomato and Avocado Salad with Ricotta Salata
A bright, textured salad featuring crisp ice-chilled shallots and salty cheese
Why This Recipe Works
Soaking sliced shallots in ice water tempers their sharp bite, leaving them crisp and mild. This technique ensures the delicate flavor of the avocados and tomatoes isn't overwhelmed.
Instructions
Submerge the shallot rings in two cups of ice water and let stand for 30 minutes to mellow the flavor. Drain well and pat dry with paper towels to ensure the dressing adheres properly.
Combine the vinegar, garlic, mayonnaise, salt, and pepper in a medium bowl. Slowly drizzle in the olive oil while whisking constantly until the dressing is smooth and emulsified.
Place the avocados in a separate bowl and gently toss with a small portion of the dressing and a pinch of salt. Handle them carefully to keep the slices intact, then arrange them in an even layer on a serving platter.
Add the dried shallots, tomatoes, radishes, and basil to the remaining dressing. Toss to coat and spoon the mixture evenly over the avocados.
Sprinkle the crumbled ricotta salata over the top and serve immediately while the vegetables are crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
