Carrot, Potato and Tomato Salad with Salted Ricotta Cheese / Insalata di Carrote, Patate e Pomodori


  • 2 pounds baby carrots, trimmed
  • 1/3 cup plus 2 tablespoons extra virgin olive oil
  • 3 tablespoons white vinegar
  • 1/4 cup minced mint
  • 1 teaspoon fine sea salt
  • Grinding black pepper
  • 3 Red skin potatoes, baked, cooled, peeled and cut into thin rounds
  • 2 plum tomatoes, thinly sliced
  • 1 teaspoon sugar
  • 1/4 cup ricotta salata, cubed
  • 1 small bunch fresh basil leaves on their stems


  1. Cook the carrots whole in a saute pan covered with water just until a knife is easily inserted, drain refresh under cold water and cool. Slice the carrots lengthwise in half.
  2. Place them in a glass rectangular baking dish in a single layer.
  3. Mix the oil, vinegar, mint , salt and pepper together and pour over the carrots. Cover and allow to marinate at room temperature for several hours.
  4. Combine the potatoes and remaining olive oil in a bowl.
  5. Combine the tomatoes with the sugar in a small bowl.
  6. When ready to assemble the salad, use a round platter with a rim. Line the perimeter of the platter with the carrot slices. Fill in the center overlapping and alternating the potatoes with the tomatoes,
  7. Pour the marinade from the carrots over the salad. Sprinkle the cheese over the salad and place the basil bunch in the center.

This recipe was featured on Season 16 - Episode 1618.

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