The Calabria Olive and Ricotta Salad is a culinary homage to Calabria, a region in Southern Italy celebrated for its robust, rustic, and vibrant cuisine. Nestled at the toe of Italy’s “boot,” Calabria boasts a unique gastronomic identity shaped by its sun-kissed climate, Mediterranean coastline, and fertile lands. This dish embodies the essence of Calabrian cooking, where bold flavors from locally sourced ingredients come together to create simplicity on the plate yet an explosion of tastes for the palate.
At the heart of this salad are its key ingredients: Calabrian olives and ricotta cheese. Calabrian olives, known for their briny and deeply flavorful profile, are a staple in the region’s cuisine. Southern Italy’s olive-growing tradition is centuries old, and the olives are often cured in salt or brine to enhance their natural intensity. They add a punchy, savory bite to the salad, grounding it in the sun-drenched terroir of Calabria. Ricotta, on the other hand, brings a light, creamy contrast, creating a perfect harmony of textures. Traditionally, ricotta is made from sheep, cow, or goat’s whey, and in Calabria, it’s cherished for its fresh, milky flavor that’s both delicate and versatile.
The addition of baby arugula lends a peppery freshness, balancing the richness of the ricotta and the assertiveness of the olives. Arugula has a long-standing presence in Italian cuisine, often used to complement robust flavors. The salad dressing is deliberately minimal—a lively mix of freshly squeezed lemon juice, extra virgin olive oil, sea salt, and black pepper. This unassuming dressing speaks to Calabria’s ethos of letting each ingredient shine without unnecessary embellishments. Calabria’s olive oil, often regarded as some of the finest in Italy, plays a starring role here, elevating the dish with its fruity and slightly peppery undertones.
Calabria is also renowned for its love of fresh, aromatic herbs, and the sprinkle of parsley and thyme at the end honors that tradition. These herbs not only add a fragrant lift to each bite but also remind us of rustic Calabrian gardens, overflowing with wild and cultivated herbs that infuse the region’s dishes with vitality.
Beyond its remarkable flavors, the Calabria Olive and Ricotta Salad also tells a story of the Mediterranean diet. It reflects a way of eating that’s deeply ingrained in the culture of Southern Italy—a diet that prioritizes fresh, seasonal, and locally sourced ingredients while embracing simple cooking techniques to let those ingredients stand out.
This dish is perfect for summer or any occasion that calls for a light yet satisfying meal. It captures the joy of sharing food that’s nourishing and flavorful, embodying the warmth of Italian hospitality. Moreover, its quick preparation—coming together in just 20 minutes—makes it a modern, accessible way to connect with the rich culinary heritage of Calabria.
Whether served as a starter, a light lunch, or a side dish, the Calabria Olive and Ricotta Salad is more than just a recipe—it’s a sensory journey to a sunlit Italian coast, brimming with the vibrant flavors of the Mediterranean.
Calabria Olive and Ricotta Salad
Ingredients
- 2 cups baby arugula fresh and organic if possible
- 1 cup ricotta cheese whole milk ricotta for creaminess
- ½ cup Calabrian olives pitted and roughly chopped
- 1 tablespoon fresh lemon juice freshly squeezed
- 2 tablespoons (affiliate link)olive oil high quality and preferably cold-pressed
- 1 teaspoon (affiliate link)sea salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme leaves stripped
Instructions
- In a large mixing bowl, gently combine the baby arugula and Calabrian olives. The arugula's peppery nature pairs beautifully with the olives' briny bite, evoking a true taste of Southern Italy.
- Add the ricotta cheese dollop by dollop, ensuring it is evenly distributed among the greens and olives. The ricotta should be soft and creamy, providing a delicate balance to the more assertive flavors.
- In a small bowl, whisk together the lemon juice, extra virgin olive oil, sea salt, and black pepper to form a simple yet vibrant dressing. Pour this over the salad, using a gentle hand to mix while not crushing the fragile arugula leaves.
- Garnish with the fresh parsley and thyme, giving the salad a fragrant herbal lift right before serving.