This Prawn & Ricotta Salata Salad is a delicious Mediterranean recipe that works perfectly as a light lunch, elegant starter or healthy dinner.

Sweet, juicy prawns are quickly sautéed in white wine and paired with crisp lamb’s lettuce, ripe cherry tomatoes, fragrant fennel leaves and generous flakes of authentic Sicilian Ricotta Salata. The result is a fresh, protein-rich salad bursting with Mediterranean flavours.

What is Ricotta Salata?

Ricotta Salata is a traditional Sicilian cheese made by pressing, salting and ageing fresh sheep’s milk ricotta. The ageing process gives it a firm texture and a pleasantly savoury flavour that can be grated, shaved or crumbled.

It is one of Sicily’s most iconic cheeses and is famously used in the classic Pasta alla Norma, but it is equally delicious in fresh salads and vegetable dishes.

 

Serves: 2–3, Preparation Time: 15 minutes, Cooking Time: 10 minutes

  • 500 g fresh or frozen prawns
  • Ricotta Salata, shaved into flakes (to taste)
  • A small bunch of fresh fennel fronds (fennel leaves)
  • ½ glass dry white wine
  • 10 mixed cherry tomatoes, halved
  • Lamb’s lettuce (or mâche), to taste
  • Zest and juice of ½ lemon
  • 2 tbsp extra virgin olive oil, plus 2 tbsp for cooking
  • Sea salt
  • Freshly ground white pepper

Method

 

1. Prepare the prawns

If using fresh prawns, peel them and make a shallow cut along the back. Remove the dark vein with the tip of a knife or a toothpick, rinse well under cold running water and pat dry with kitchen paper.

2. Prepare the salad

In a large bowl combine the lamb’s lettuce, cherry tomatoes and fennel fronds.

Dress with the lemon juice, lemon zest, 2 tablespoons of extra virgin olive oil, a pinch of sea salt and white pepper. Toss gently until evenly coated.

3. Cook the prawns

Heat the remaining 2 tablespoons of extra virgin olive oil in a large non-stick frying pan.

Add the prawns and cook over high heat for 1–2 minutes per side until pink.

Pour in the dry white wine and allow it to evaporate for about a minute. Season lightly with salt and white pepper, then remove from the heat.

4. Assemble

Arrange the dressed salad on serving plates.

Top with the warm prawns and finish generously with shaved Ricotta Salata.

Serve your Prawn & Ricotta Salata Salad.

 

💡  Tips from My Kitchen

I love using fennel fronds in this salad instead of parsley. Their delicate aniseed flavour pairs beautifully with sweet prawns and salty Ricotta Salata, creating a fresh taste that instantly reminds me of summer in Sicily.

Cook the prawns for just a couple of minutes—they’re at their best when tender and juicy.

What can I substitute for Ricotta Salata?

Pecorino or a mild aged goat’s cheese make good alternatives, although the authentic Sicilian flavour is unique.

Can I prepare it in advance?

Prepare the salad ingredients ahead of time, but cook the prawns just before serving for the best texture and flavour.

Is this recipe gluten-free?

Yes. The salad is naturally gluten-free. Simply serve with gluten-free bread if desired.

 

 

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