Israeli Salad with Ricotta and Yogurt

I’ve stayed in many hotels in Israel, and I just love the breakfast selections they offer: cheese and salads, especially the traditional Israeli salad of tomatoes, cucumbers, and onions drizzled with local olive oil. I never tired of the combination, and each time I returned home I made the salad with such pleasant memories of the country I love so much.I have a friend who makes fresh ricotta cheese from local milk and one day I was enjoying it at lunch with my Israel-inspired salad. It was a perfect combination, and I decided to make it look beautiful by layering the cheese and salad and adding a few ingredients I’d brought back from the Carmel Market in Tel Aviv. After a few attempts, I built a salad that I have since served at many dinner parties to rave reviews.

I use metal ring molds to form the layers, but you can use an empty tin can with the top and bottom removed. You can also serve it family style by spreading the layers on a platter. If za’atar is difficult to source, substitute 1 teaspoon dried oregano plus 1 teaspoon sesame seeds. 

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Ingredients

Serves 4

Ricotta Layer:

• 8 ounces ricotta

• 8 ounces whole fat yogurt

• 1 teaspoon salt

• 2 teaspoons za’atar

Tomato Salad:

• 1 cup tomatoes, seeded, finely chopped

• 1 cup cucumbers, peeled with seeds removed, finely chopped

• 1/4 cup red onion, finely chopped

• 1 mild green chile, finely chopped

• 1 teaspoon salt

• 1/4 cup good olive oil

Argula Topping:

• 4 cups baby arugula, finely chopped

• 1/2 teaspoon salt

• 3 tablespoon good olive oil

• 1 tablespoon ground sumac (optional)

Process

Ricotta Layer:

Pour off any liquid in the ricotta and yogurt containers. In a medium bowl, combine the cheese layer ingredients together in a bowl and mix thoroughly. Set aside.

Tomato Salad:

In a medium bowl, combine all tomato salad ingredients and gently mix. Taste to see if more salt is needed.

Make the arugula topping: In a medium bowl, combine the arugula, olive oil, and salt and toss.

Assemble the salad: Place a 4-inch ring mold in the center of each of six salad plates and spoon 1⁄3 cup ricotta mixture into each mold. Top with a layer of salad, then arugula on the very top. Gently lift up each mold with one hand, pressing the salad with the other to preserve one stacked piece on the plate. Sprinkle with sumac, if using, and serve immediately.