Chop Salad With Dried Cranberries and Ricotta Salata

I remember the first time I tasted ricotta salata. It was at a tiny trattoria in Sicily, perched on a hill overlooking the Mediterranean. The simplicity of the ingredients, the freshness of the air, and the salty tang of the cheese created a moment I’ll never forget. This chop salad, with its vibrant colors and contrasting textures, captures that same essence of rustic Italian goodness. It’s a salad meant to be shared, enjoyed al fresco, with good company and a glass of crisp white wine.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian

Ingredients

Salad:

• 1/2 head iceberg lettuce, chopped
• 1 stalk celery, diced
• 1 small red onion, diced
• 1/2 pint grape tomatoes, cut in 1/2
• 1 cucumber, diced
• 1/3 cup dried cranberries
• 1/3 cup walnuts, toasted (or Candied Walnuts)
• 1/4 lb ricotta salata, diced

Equipment Needed

• Large bowl
• Cutting board
• Knife

Instructions

1. Begin by preparing all your ingredients. This is key to a successful chop salad! Thoroughly wash and dry the iceberg lettuce. Then, using a sharp knife, chop it into bite-sized pieces.

2. Next, dice the celery and red onion into small, uniform pieces. A fine dice will ensure that the flavors are evenly distributed throughout the salad. Remember that red onions can be quite strong, so a smaller dice will help balance the flavor.

3. Halve the grape tomatoes. If they are particularly large, you may want to quarter them. Dice the cucumber into pieces similar in size to the celery and red onion.

4. If your walnuts aren’t already toasted, spread them on a baking sheet and toast them in a 350°F (175°C) oven for about 5-7 minutes, or until fragrant. Watch them carefully, as they can burn quickly. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently. Let them cool slightly before adding them to the salad. Candied walnuts also work beautifully, adding a touch of sweetness.

5. Finally, dice the ricotta salata into small cubes. This cheese can be a bit firm, so use a sharp knife to ensure clean cuts.

6. In a large bowl, combine the chopped iceberg lettuce, diced celery, diced red onion, halved grape tomatoes, diced cucumber, dried cranberries, and toasted walnuts.

7. Gently toss all the ingredients together to ensure even distribution.

8. Add the diced ricotta salata to the bowl.

9. Pour your desired amount of dressing over the salad and enjoy immediately! If you are not serving immediately, wait to add the dressing until just before serving to prevent the lettuce from wilting. Recipe #91909 and Recipe #121271 are great dressing options to try or if keeping the fat out of your food intake use fresh lemon juice.

Expert Tips & Tricks

• Chill the lettuce: For extra-crisp lettuce, wrap it in a damp paper towel and refrigerate for at least 30 minutes before chopping.
• Toast the walnuts properly: Toasting the walnuts is essential for bringing out their nutty flavor and adding a pleasant crunch. Be careful not to burn them!
• Don’t overdress: Add dressing gradually, tossing after each addition, until the salad is lightly coated. Overdressing will make the salad soggy.
• Make it ahead (partially): You can chop all the vegetables and toast the walnuts ahead of time. Store them separately in airtight containers in the refrigerator. Wait to combine them and add the ricotta salata and dressing until just before serving.
• Soften the red onion: If you find the raw red onion too strong, soak the diced onion in ice water for 10-15 minutes before adding it to the salad. This will mellow out its flavor.

Serving & Storage Suggestions

This chop salad is best served immediately after dressing to prevent the lettuce from wilting. If you have leftovers, store them in an airtight container in the refrigerator. The lettuce may become slightly less crisp, but the salad will still be delicious for up to 24 hours. It is not recommended to freeze this salad, as the lettuce will become soggy upon thawing. This salad is a perfect accompaniment to grilled chicken, fish, or steak. It also makes a satisfying light lunch on its own.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	104.6 kcal	N/A
Calories from Fat	N/A	58%
Total Fat	6.7 g	10%
Saturated Fat	0.7 g	3%
Cholesterol	0 mg	0%
Sodium	20.4 mg	0%
Total Carbohydrate	10.8 g	3%
Dietary Fiber	3 g	12%
Sugars	4 g	15%
Protein	3.1 g	6%

Variations & Substitutions

• Cheese: If you can’t find ricotta salata, you can substitute feta cheese. Be sure to soak and rinse the feta in cold water before dicing to reduce its saltiness. Other good cheese options include Parmesan, Pecorino Romano, or even a mild goat cheese.
• Nuts: Feel free to use other types of nuts, such as pecans, almonds, or hazelnuts, instead of walnuts. Be sure to toast them for the best flavor.
• Vegetables: Add other vegetables to the salad, such as bell peppers, carrots, or radishes.
• Dressing: Experiment with different dressings, such as a balsamic vinaigrette, a honey-mustard dressing, or a simple lemon vinaigrette.
• Protein: Add grilled chicken, shrimp, or chickpeas to make this salad a more substantial meal.

FAQs (Frequently Asked Questions)

Q: What is ricotta salata, and why is it used in this salad?

A: Ricotta salata is a firm, salted sheep’s milk cheese from Sicily. Its slightly salty, nutty flavor and firm texture add a unique element to the salad, contrasting nicely with the other ingredients.

Q: Can I make this salad ahead of time?

A: You can chop the vegetables and toast the nuts ahead of time, storing them separately in the refrigerator. However, it’s best to add the cheese and dressing just before serving to prevent the lettuce from wilting.

Q: What if I don’t have toasted walnuts?

A: Toasted walnuts add a great nutty flavor, but if you don’t have them, you can use raw walnuts or substitute another type of nut.

Q: How do I prevent the red onion from being too strong?

A: Soaking the diced red onion in ice water for 10-15 minutes before adding it to the salad will help mellow out its flavor.

Q: What’s a good dressing to use with this salad?

A: A simple vinaigrette, balsamic vinaigrette, or lemon vinaigrette all work well. You can also use a store-bought Italian dressing. For a healthy twist, try just fresh lemon juice.

Final Thoughts

This Chop Salad with Dried Cranberries and Ricotta Salata is a delightful combination of textures and flavors. It’s easy to prepare, visually appealing, and incredibly satisfying. I encourage you to try this recipe and make it your own. Feel free to experiment with different ingredients and dressings to create a salad that perfectly suits your taste. And don’t forget to share your creations and feedback! Enjoy!