Cook the Book: Burnt Ricotta Salata, Tomatoes, and Olives

Name: Cook the Book: Burnt Ricotta Salata, Tomatoes, and Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams cherry tomatoes, cut in half; 6 servings Coarse salt; 118 milliliters extra virgin olive oil; 237 milliliters Kalamata olives; 118 milliliters fresh oregano leaves; 2 smalls red chiles; 0 teaspoons crushed rep pepper flakes; 3 Tbsps red wine vinegar; 283 grams ricotta salata; 1 teaspoon sugar

You can never have too many side dish recipes, so give Cook the Book: Burnt Ricotta Salata, Tomatoes, and Olives a try. This gluten free and vegetarian recipe serves 6. One portion of this dish contains roughly 7g of protein, 28g of fat, and a total of 305 calories. A mixture of cherry tomatoes, sugar, oregano leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.