Dining Out

Summer meatball salad

Ingredients (serves 4)
500g pork and veal mince
1 small brown onion, grated or very finely chopped
1 clove garlic, crushed
1/2 cup fresh ricotta
1/4 cup finely chopped basil leaves
1/4 cup finely chopped parsley leaves
4 slices (150g) sourdough bread, roughly torn
3 ripe tomatoes, roughly chopped
1 Lebanese cucumber, diced
1/4 red onion, thinly sliced
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
1/2 cup fresh ricotta
• extra basil leaves to serve.


  1. Combine mince, onion, garlic, half cup ricotta and herbs in a bowl. Season to taste. Roll tablespoons of mixture into balls and set aside. Heat oil in a large frying pan and cook the meatballs, turning frequently, until browned and cooked through.
  2. Meanwhile, place torn bread onto a serving platter. Top with tomatoes, cucumber and onion. Drizzle with oil and vinegar. Top with warm meatballs, remaining crumbled ricotta and basil leaves.
    If pork and veal mince is unavailable substitute regular beef mince. This recipe is great for families as the meatballs and salad ingredients can be served separately for fussy kids, while the adults can enjoy the full salad.
    See more at legendairy.com.au.