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    Bresaola, tomato and ricotta salad

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    Bresaola, tomato and ricotta salad

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 0 minutes
    • Total time: 15 minutes

    Serves: 4


    6 essential Waitrose tomatoes
    2 tbsp extra virgin olive oil
    50g essential Waitrose pitted black olives, chopped
    90g bag wild rocket
    70g pack bresaola
    150g essential Waitrose ricotta
    ½ essential Waitrose lemon, zest and juice


    1. Cut each tomato into 6 wedges. Put in a bowl and season with salt. Add 1 tbsp oil and the olives, then toss together with the rocket.

    2. Divide the salad between 4 plates, then top with the bresaola slices and dollops of ricotta. Grate a little lemon zest over each plate, add some black pepper and squeeze a little lemon juice over the bresaola. Drizzle with the remaining olive oil and serve with crusty bread, if liked.

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue


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