Summer Strawberry Salad with Ricotta Salata Cheese

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This salad celebrates the glories of summer gardening. And, if you don’t grow your own greens or strawberries, there are plenty for sale at farm stands and farmers’ markets. For the freshest flavor, buy only the amount you plan to eat within 2 days. Store strawberries on a plate, lightly covered with a kitchen towel, in the refrigerator for up to 2 days. Or, freeze them to use after the local season. To freeze, rinse the strawberries, remove the stems, and drain them on kitchen towels. Arrange the dried berries in a single layer on a cookie sheet, then freeze until solid. Turn the berries into freezer bags and freeze them for up to 3 months.


  • 8-10 cups mixed organic and local greens, about 8 ounces
  • 12-16 local organic strawberries, cut in half or left whole if small
  • 12 walnut halves, lightly toasted and quartered
  • 3-4 ounces ricotta salata cheese, cut into small cubes
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Sea salt and pepper


Place the washed and drained greens in a large salad bowl. Scatter the strawberries, walnut quarters, and cubes of ricotta salata cheese over the top. Drizzle the olive oil and the vinegar evenly over the top. Sprinkle with sea salt and pepper. Using two wooden spoons, toss gently enough to coat the salad and avoid bruising the berries. Serve immediately.