Cook the Book: Burnt Ricotta Salata, Tomatoes, and Olives

Image of Cook The Book: Burnt Ricotta Salata, Tomatoes, And Olives, Serious Eats
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Ingredients

  • 1 teaspoon sugar
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh oregano leaves
  • 12 ounces cherry tomatoes, cut in half
  • 1 cup Kalamata olives
  • 10 ounces ricotta salata
  • 2 small red chiles
  • Coarse salt
  • 1/4 teaspoon crushed rep pepper flakes

Description

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