Ricotta Sun-dried and Baby Tomato Mediterranean salad

Now that the sun has started to emerge in rain-sodden Sydney, I thought a light summer salad with a twist would be perfect for a light supper this evening,  to accompany the Shepherd’s Pie I made earlier today (recipe to follow).

This salad is delicious but particularly because of it’s dressing!  All low carb and low fat as usual.


Dressing 1: sun-dried tomatoes, about ½ cup

2 tbsp red wine or sherry vinegar

½ cup water

1 tbsp Xylitol

Dressing 2: 2 tbsp olive oil

2 tbsp red wine or balsamic vinegar

1 tbsp Xylitol

2 cloves garlic, crushed

ground black pepper


3-4 large slices of low fat ricotta

1 punnet baby tomatoes

1 shallot, finely chopped

fresh basil


Combine the sun-dried tomatoes, vinegar, water and xylitol in a small pan and heat for about 15 minutes.  Blend until it turns into a paste.

Beat together ingredients for Dressing 2 in a bowl and set aside.  Chop tomatoes, shallot, fresh basil together and toss in Dressing 2.

Place slices of ricotta on a plate or platter and cover with dollops of Dressing 1.  Place the tomatoes and over the ricotta, and garnish with more fresh basil.