Cook The Book: Burnt Ricotta Salata, Tomatoes, And Olives

• 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

1. Whisk together the sugar, red wine vinegar, 3 tablespoons of the olive oil, and the oregano in a bowl. Add the tomatoes and toss to coat.
2. Smash the olives with the side of a heavy knife and tear them open, removing the pits. Toss the olives and tomatoes together on a serving platter.
3. Break the ricotta salata into rough 1-inch pieces and place in a bowl. Halve the chiles, remove the seeds, and cut lengthwise into thin slices. Add the ricotta and toss with the remaining 5 tablespoons olive oil.

sugar, red wine vinegar, extra virgin olive oil, fresh oregano, tomatoes, olives, ricotta salata, red chiles, salt, crushed rep pepper

Taken from www.seriouseats.com/recipes/2009/06/burnt-ricotta-salata-tomatoes-and-olives-recipe.html (may not work)