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Whipped Ricotta Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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Whipped Ricotta:

1 cup whole-milk ricotta cheese, chilled

2 teaspoons olive oil 

1/8 teaspoon salt 


1 cup packed fresh basil leaves

2 tablespoons pine nuts, toasted 

2 tablespoons white balsamic vinegar 

1/2 teaspoon salt 

1/4 teaspoon red pepper flakes 

3 tablespoons olive oil 


1 cup heirloom cherry tomatoes, halved or quartered depending on size

18 snap peas, cleaned and cut in half (about 1/4 pound)

3 cups baby arugula 


  1. For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  2. For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
  3. For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
  4. To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.