When the Georgia heat sets in, I turn to dishes that are cool, light, and still full of flavor—like my go-to ricotta cheese salad. It’s the kind of simple joy that takes me back to Sunday lunches at my grandmother’s, where ricotta was always on the table, whether in pasta or spread on toast with tomatoes. Today, I’m sharing how you can use this creamy cheese in a fresh new way that’s perfect for lunch or dinner. This article will walk you through everything from ingredients to pairings, with practical tips, FAQs, and links to some of my other reader-loved ricotta recipes.
Table of Contents
The Story & Intro — My Southern Spin on Ricotta Cheese Salad
How a Summer Garden Sparked a Ricotta Revelation
Growing up in Savannah, my grandmother’s garden was our summer sanctuary. We’d pick tomatoes warm from the sun, snip herbs with dew still clinging to them, and sit on the porch with iced tea while dreaming up what to make next. One day, standing barefoot on that familiar porch, I scooped a spoonful of creamy ricotta onto a sliced cucumber and added a pinch of salt and lemon zest. It was simple—but oh, it was perfect.
That snack became the beginning of what is now my go-to light dish: a ricotta cheese salad that feels both refreshing and indulgent. It’s ideal for women like me—busy, passionate, and craving meals that comfort without complicating life. This recipe is full of crisp textures, gentle creaminess, and a touch of Southern soul. Whether I pair it with grilled chicken or serve it alongside spinach ricotta cheese quiche, it always disappears fast.
This salad is also endlessly adaptable. Some days it’s mixed with arugula and berries; others, I toss in roasted beets or seasonal stone fruits. The key is quality ricotta—soft, milky, and fresh. I often use the same batch I make for ricotta cheese filling for lasagna, saving a generous scoop just for salads.
If you’re in your forties or fifties and want something easy, nourishing, and beautiful on the plate, this is it. Let’s make this creamy dream your next go-to.
The Fresh Factor — Building Flavor in Ricotta Cheese Salad
What Makes Ricotta Shine in a Salad
At the heart of any good ricotta cheese salad is contrast—creamy meets crisp, savory dances with sweet. Ricotta isn’t sharp like feta or bold like blue cheese. Instead, it has a gentle richness that lets other ingredients shine while still adding body to the bite. That makes it perfect for layering flavors without overwhelming the dish.
Start with your greens. I love peppery arugula or baby spinach, which both hold up well against the soft texture of ricotta. If you prefer something heartier, try massaged kale or even shredded Brussels sprouts.
Next come the vegetables. Think colorful and crisp: cherry tomatoes, shaved radish, cucumber ribbons, or roasted red pepper strips. Add a little fruit for a sweet lift—fresh figs, apple slices, or a sprinkle of dried cranberries all work beautifully. That sweetness plays especially well with ricotta’s mellow notes.
For crunch, toasted walnuts or pumpkin seeds are my go-to. And a final touch of acidity—like a lemon vinaigrette or balsamic glaze—ties everything together. I’ve even used the same tangy blend I drizzle over my spaghetti pie with ricotta cheese as a base dressing here.
Choosing the Right Ricotta for Salads
If you’re standing in the dairy aisle wondering which ricotta to grab, go for full-fat or whole milk versions—they’re creamier and hold their shape better. If you’re watching your dairy intake, dairy-free options can work too, especially in lighter, summer-inspired bowls. I’ve experimented with vegan ricotta in my dairy-free ricotta cheese recipes, and the results are surprisingly delicious.
Drain the ricotta if it’s extra wet, and always spoon it gently over your greens rather than mixing aggressively—it should stay pillowy and visible.
Ricotta Cheese Salad Variations with Chicken, Grains & More
Adding Protein to Make It a Meal
Ricotta cheese salad can easily go from side dish to main course with a few smart additions. One of my favorite ways to bulk it up is with shredded or grilled chicken. The mild flavor of ricotta plays well with juicy, savory chicken—especially when it’s seasoned with garlic, herbs, or even a smoky rub. I’ve paired this salad with the chicken from my chicken with ricotta cheese recipe, and the combination is just right for a hearty lunch or light dinner.
For an even more satisfying twist, try adding cooked grains like farro, quinoa, or wild rice. These bring a nutty flavor and chewy texture that contrast beautifully with the creamy cheese and crisp vegetables. Toss in a few roasted chickpeas for extra crunch and protein, and you’ve got a complete, balanced bowl.
If you prefer something a little richer, a scoop of ricotta can replace traditional mayonnaise in chicken salad. I use it in a lighter version of my chicken salad, where it adds moisture and creaminess without overpowering the herbs and celery.
Creative Combos & Flavor Boosts
Don’t be afraid to think beyond the bowl. This salad is incredibly versatile—top it with roasted sweet potatoes or grilled zucchini, or even a soft-boiled egg. One of my more indulgent versions includes a drizzle of honey over fresh pears and arugula.
The ricotta also takes on flavor well. A touch of lemon zest, cracked pepper, or a few fresh herbs stirred into the cheese before serving adds a subtle upgrade. I’ve even mixed in leftover seasoning from my ricotta mac and cheese recipe for a deeper savory profile.
This is a salad that flexes with your cravings—and your fridge.
Dressings, Serving Tips & Make-Ahead Ideas
Dressings That Compliment Ricotta’s Creaminess
Choosing the right dressing for ricotta cheese salad is about balance. Since ricotta is creamy and mild, it loves a little zing. One of my go-to pairings is a lemon-herb vinaigrette—bright, fresh, and quick to whisk up. A touch of Dijon mustard adds just the right kick without overpowering the cheese.
If you want something richer, a balsamic reduction works beautifully. It brings sweetness and tang, which complements ricotta, especially when your salad includes berries or roasted veggies. I sometimes borrow the vinaigrette I use on my ricotta cheese in mashed potatoes to bring a subtle garlic note.
For a heartier feel, try a creamy garlic dressing made with Greek yogurt. It’s perfect for fall versions of this salad with squash or grains.
How to Serve & Store Your Ricotta Cheese Salad
Presentation matters. When serving, don’t mix the ricotta in—spoon soft dollops over the top just before serving. This keeps the cheese fluffy and visible, rather than broken down into the greens. It’s a small visual detail that makes your dish feel special.
Ricotta cheese salad also makes a great prep-ahead option. Assemble your greens, veggies, and proteins in a container and store the ricotta and dressing separately. When ready to eat, just add the cheese and drizzle the dressing. It keeps well in the fridge for up to two days, making it ideal for work lunches or a quick weeknight dinner.
For an elegant twist at brunch, serve it beside ricotta cheese and eggs with crusty bread on the side. The contrast of cool salad and warm toast is always a crowd-pleaser.
Whether it’s a light side or a bold main, this salad brings freshness and comfort to any table.
Print
Ricotta Cheese Salad: Simple, Creamy, and Perfect for Summer
This ricotta cheese salad is creamy, light, and bursting with fresh flavor. Great as a side or a full meal with grains and grilled chicken.
- Total Time: 10 minutes
- Yield: 2 servings 1x
Ingredients
2 cups mixed greens (arugula, spinach, or kale)
1/2 cup whole milk ricotta cheese
1/4 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup toasted walnuts
2 tbsp balsamic glaze or lemon vinaigrette
Salt and pepper to taste
Instructions
1. Wash and dry the greens and veggies.
2. Plate the greens in a large bowl.
3. Top with tomatoes, cucumber, and toasted walnuts.
4. Gently dollop ricotta cheese over the top.
5. Drizzle with balsamic glaze or lemon vinaigrette.
6. Season with salt and pepper.
7. Serve immediately or store separately until ready.
Notes
Add grilled chicken, farro, or quinoa to make it a full meal.
Use ricotta salata if you prefer a firmer, crumbled texture.
Drizzle with olive oil before serving for extra richness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: ricotta cheese salad, salad with ricotta, creamy salad, healthy lunch
Frequently Asked Questions :
What does ricotta cheese pair well with?
Ricotta cheese pairs beautifully with both sweet and savory flavors. In salads, it complements fresh greens, roasted vegetables, citrus fruits, berries, nuts, and grains. It also works well with proteins like grilled chicken, salmon, or eggs. You’ll find its creamy texture adds contrast to crisp, juicy, or tangy elements—just like it does in recipes like macaroni and cheese with ricotta or ricotta salata cheese.
Is ricotta good for salads?
Absolutely! Ricotta’s mild flavor and creamy texture make it a fantastic addition to salads. It adds richness without overpowering the dish, making it ideal for both savory bowls and fruit-forward combos. Soft ricotta works well as dollops on top, while firmer ricotta salata can be crumbled in.
Can you make a salad with ricotta cheese?
Yes, you can—and it’s delicious! Ricotta cheese salad is a fresh, flavorful dish that can be tailored to the season or your dietary needs. Use leafy greens, fruits, or roasted veggies, and layer in proteins or grains as desired. Dress with a vinaigrette for balance. Just like in recipes with ricotta cheese and chicken, the ricotta elevates the dish.
Can I make chicken salad with ricotta cheese?
Yes! Ricotta can replace or supplement mayo in chicken salad for a lighter, creamier texture. It works especially well with shredded chicken, herbs, lemon juice, and crunchy vegetables. Use it to create a Mediterranean-inspired twist that’s perfect in lettuce cups or on toast.
Conclusion:
Ricotta cheese salad is more than just a dish—it’s a celebration of texture, freshness, and simplicity. Whether you’re tossing it together for a quick lunch or plating it beautifully for guests, ricotta cheese salad delivers creamy satisfaction in every bite. With ingredients you likely have on hand, this salad offers a nourishing balance that suits any season and occasion.
The creamy richness of ricotta pairs perfectly with crisp greens, juicy vegetables, and even sweet fruits, making ricotta cheese salad one of the most versatile recipes in your kitchen. Add grains, roasted chicken, or keep it vegetarian—there’s no wrong way to enjoy it. And with endless dressing and topping combinations, you’ll never get bored.
If you’re a woman over 40 looking for recipes that are flavorful, easy, and full of comfort, this ricotta cheese salad fits beautifully into your routine. It’s light enough to support your wellness goals and satisfying enough to make you look forward to mealtime. Whether served beside chicken with ricotta cheese or enjoyed solo, this salad earns a regular spot in your weekly rotation.
So the next time you reach for greens, don’t forget the ricotta. Let ricotta cheese salad bring joy, nourishment, and a little bit of elegance to your table.
