Israeli Salad With Ricotta And Yogurt

International chef and food blogger Shannon Smith of Beads and Basil shows up how to make a tasty summer salad. 

Ingredients:

Cheese layer:

• 8 ounces ricotta
• 8 ounces whole fat yogurt
• 1 teaspoon salt
• 2 teaspoons za’atar (can substitute oregano and sesame seeds)

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

Arugula topping:

• 4 cups baby arugula, finely chopped
• 1/2 teaspoon salt
• 3 tablespoon good olive oil
• 1 tablespoon ground sumac (optional)

Directions: 

1. 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.
2. In a medium bowl, combine all tomato salad ingredients and gently mix. Taste to see if more salt is needed.
3. In a medium bowl, combine arugula, salt and olive oil; toss.
4. On 4 salad plates, assemble the salad. Place a layer of cheese mixture in middle of each plate; top with layer of tomato salad, and place arugula mixture on the very top. Sprinkle with sumac, if using. Serve immediately.