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Photo Credit: Elizabeth Newman

Whipped Ricotta Salad

By pureeing store-bought ricotta with olive oil, salt, and lots of love, you wind up with an incredibly smooth and fluffy texture that goes so well with the bright flavors of this salad.

Whipped Ricotta Salad

Whipped Ricotta Salad



Cook Time

20 minutes




Giada De Laurentiis

Image of Whipped Ricotta Salad


    For the Whipped Ricotta:

  • 1 cup whole-milk ricotta cheese (chilled)
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • For the Dressing:

  • 1 cup packed fresh basil leaves
  • 2 tablespoons pine nuts (toasted)
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons olive oil
  • For the Salad:

  • 1 cup heirloom cherry tomatoes (halved or quartered depending on size)
  • 18 snap peas (cleaned and cut in half (about 1/4 pound))
  • 3 cups baby arugula


  1. Originally seen on Giada At Home, Episode: Springtime In Italy.
  2. For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  3. For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
  4. For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
  5. To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
5 grams
6 grams
16 grams
Saturated Fat
5 grams
21 milligrams
243 milligrams
1 grams
2 grams
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2 reviews & comments

  • Author's avatar image
    Sarah Justinen

    I don't have a food processor or blender, will a hand mixer work for the spread?

  • Author's avatar image
    Cathy Baker

    I spread the whipped ricotta on grilled pane bread and loaded the salad on top. Didn't have snap peas but had string beans which I blanched and chilled. The pesto/dressing was amazing and I am still AMAZED as how delicious this was. Served it with grilled shrimp and corn on the cob. All done outside on the grill………my husband (finickiest eater ever) is out of his mind with how delish this dinner was. GIADA, YOU'RE AMAZING!!!!!!!!! This was a $30+ priced dinner served at a restaurant which I made at home.!!!!!!

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