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Roasted Red Peppers and Cherry Tomatoes with Ricotta

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
8 Servings -
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Servings:8  | Calories:126 | Total Fat:7g  | Chol:18mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 2g
10 %
Total Carb 9g
3 %
Fiber 5g
20 %
Sugars 3g
Cholesterol 18mg
6 %
Sodium 605mg
25 %
Protein 9g
17 %
35% Others combined
24% Olive oil
23% Anchovy fillets
16% Basil leaves
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
4 garlic cloves, thinly sliced
1 cup basil leaves, divided
Kosher salt, freshly ground pepper
2 tablespoons plus 1/3 cup olive oil
1 pint cherry tomatoes, halved
1/3 cup fresh ricotta
1/4 cup pitted small black and / or green olives
Flaky sea salt

Directions : View recipe directions on
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