Ricotta salata is a firm, salty Italian whey cheese, often made with sheep’s milk and crumbled or grated over salads, pasta, and vegetables. For a quick, widely available substitute, combine feta with a little finely grated pecorino; it gives you a salty, tangy garnish, though it stays softer than aged ricotta salata.
Ingredients
- 6 oz (170 g) feta cheese, preferably a block packed in brine
- 2 cups (475 ml) cold water, for soaking the feta
- ¼ cup (25 g) finely grated pecorino Romano
This small-batch blend makes about 1¼ cups, enough for roughly eight generous garnishes. Choose a plain, firm feta rather than a seasoned or pre-crumbled product: a block is easier to rinse, soak, and dry, and usually has a more satisfying crumbly texture. Pecorino Romano adds a dry, savory edge that helps balance feta’s moisture and sharp tang. It is naturally salty, so the blend does not need added salt.
The mixture is meant to stand in for ricotta salata when a recipe calls for crumbled cheese or a modest amount of grated cheese mixed into a dish. It will not turn into a hard, grateable cheese, and no quick home method can reproduce ricotta salata’s pressed and aged texture. If you specifically need delicate shavings or a firm grating cheese, choose cotija or pecorino Romano on its own instead.
Instructions
- Rinse the feta. Take the feta out of its brine and rinse it briefly under cold running water, about 1 minute, to remove brine clinging to the surface. Rinsing is a useful first step, but it will not remove all of the salt from the cheese.
- Soak to moderate the salt. Put the block in a bowl and cover it with the 2 cups (475 ml) cold water. Leave it for 10 minutes. This short soak softens the sharpest salty impression without washing away all of feta’s flavor. Do not leave it soaking for hours; the goal is a modest adjustment, not flavorless cheese.
- Drain and press. Pour off the water, pat the feta dry with a clean paper towel or kitchen towel, and wrap it in the towel. Set it on a plate with a small plate or another light, flat weight on top for 20 minutes. This removes some surface moisture and makes the finished crumbles less wet. Do not use a heavy weight that will squeeze the block into a paste.
- Combine the cheeses. Break the feta into small, irregular crumbles with your fingers or a fork. Fold in the ¼ cup (25 g) finely grated pecorino Romano until it is evenly distributed. Keep some larger feta pieces if you want a more substantial topping; use a fork to break them smaller if the substitute is going into a finely textured salad.
- Taste and use. Taste a small pinch before adding any more cheese or salt to your dish. The blend is ready to use right away. Sprinkle it over the food near the end of preparation, especially if the dish is hot, so the feta softens slightly but does not melt away.
The 37-minute total includes the 10-minute soak and 20-minute press, as well as about 7 minutes of active work. If your feta is already pleasantly mild and fairly dry, you can skip the soak and press and crumble it with the pecorino for a faster topping. That shortcut makes a wetter, saltier result, so taste the feta first and adjust the amount you use in the dish.
Tips
- Match the substitute to the job. For crumbling over a salad or roasted vegetables, this feta blend is convenient and flavorful. For thin shavings, use cotija if available; it is generally firm and crumbly. For a salty, finely grated finish on pasta, use pecorino Romano sparingly. Each choice changes the result, so there is no single swap that is ideal for every recipe.
- Adjust salt in the dish, not just in the cheese. Feta and pecorino are both salty, and the salt level differs by brand and style. Hold back on added salt until the cheese has been mixed in and the finished dish has been tasted. If the feta tastes very salty, soak it for 15 minutes instead of 10, then drain and press it as directed. A longer soak may make its flavor noticeably milder.
- Keep the texture coarse. The aim is small crumbles, not a smooth paste. Mixing vigorously or pressing too hard can make the feta clump and smear. Fold the grated pecorino in gently, and use a fork or your fingers to separate any large pieces just before serving.
- Use less when substituting for a stronger cheese. Start with about ¾ cup (180 ml) of this blend for every 1 cup (240 ml) of crumbled ricotta salata called for, then add more to taste. Feta’s tang and the pecorino’s salt can make an equal-volume swap too assertive, particularly in a dish that is already seasoned.
Serving Suggestions
Scatter the blend over a finished dish rather than cooking it for a long time. It works well on tomato and cucumber salads, leafy greens, grain bowls, roasted zucchini, eggplant, peppers, or beans. Its tangy saltiness stands up to juicy tomatoes and lemon dressing, while the small crumbles cling to vegetables and grains. If a salad includes olives, capers, anchovies, or a salty dressing, begin with a light sprinkle and taste before adding more.
For pasta, toss the warm pasta with its sauce first, then add the cheese at the table or just before serving. It is especially useful where a recipe uses ricotta salata as a finishing garnish, such as a tomato-based pasta or a dish with sautéed greens. Because feta softens rather than melting into a smooth sauce, do not expect it to behave like cream cheese or fresh ricotta. A little pasta water can loosen the sauce separately; the substitute is there for salty, crumbly bites.
It also makes a handy finishing cheese for soup, lentils, or a tray of roasted vegetables. Add it after cooking so the pieces keep their shape and the flavor stays distinct. For a more balanced plate, pair its salt and tang with sweet roasted squash, ripe tomatoes, fresh herbs, or a mild olive-oil dressing. If using it on a warm dish, serve promptly: the crumbles will soften as they sit.
Variations
For a firmer, drier garnish: Choose cotija instead of the feta mixture when you can find it. Cotija is a Mexican cheese with a salty, crumbly texture; it is often a closer practical option for grating or scattering than soft feta, though its flavor is not identical to Italian ricotta salata. Use it in a similar amount at first, then taste, since saltiness varies. Aged pecorino Romano is another good choice for a fine grate, but it has a sharper, more concentrated flavor and is best used in a smaller amount.
For a milder topping: Use a mild, firm queso fresco in place of the feta blend, especially if you want less tang. Queso fresco is softer and less salty than many aged cheeses, so it will not reproduce the savory intensity or firmness of ricotta salata. It works best crumbled on salads, beans, or vegetables, rather than when a recipe depends on a hard cheese being grated. Taste the dish and season it separately if needed.
For a less salty option: Use a mild goat cheese or a firm, lightly salted fresh cheese, crumbled in a smaller amount. The flavor will be creamier and less dry, and the cheese may soften quickly on hot food. Avoid substituting a very soft, spreadable cheese when the recipe needs distinct pieces. You can also leave out the pecorino in the main blend and use only rinsed, pressed feta; that reduces the extra sharpness but makes the result wetter and less savory.
For a grated finish: Skip the homemade blend and grate pecorino Romano or Parmesan directly over the dish. These cheeses are firmer and easier to grate, but they taste more aged and concentrated than ricotta salata. Use a light hand and reduce other salty ingredients if necessary. Parmesan is often a little less sharp than pecorino, so it suits dishes where you want a gentler savory topping rather than a pronounced salty accent.
Storage and Reheating
Refrigerate the prepared blend in a clean, covered container within 2 hours of making it. Keep it at 40°F (4°C) or colder and use it within 3 to 4 days, or sooner if the feta’s package directions call for a shorter period. Store it separately from dressed salads or cooked vegetables so it does not absorb their moisture. If the crumbles become damp, blot them gently before using; do not leave the container sitting out while you prepare a meal.
This is a garnish, so it does not need reheating. Add it cold or let a small portion sit out only while you plate the food, then return the rest to the refrigerator promptly. Freezing is not recommended for this blend: thawed feta tends to become wetter and more crumbly, and the texture is less appealing for a finishing topping. For best results, prepare only the quantity you expect to use within a few days.
Frequently Asked Questions
What is the closest substitute for ricotta salata?
For a similar salty, crumbly garnish, cotija is a useful ready-to-use option, while feta is easier to find in many grocery stores. Feta tastes tangier and is usually wetter, so the recipe above rinses, briefly soaks, and presses it before combining it with pecorino. If the recipe needs a fine grate or firm shavings, use cotija or pecorino instead of trying to make feta behave like an aged cheese.
Can I use regular ricotta instead?
Fresh ricotta is not a close one-for-one substitute: it is soft, moist, and mild, while ricotta salata is salted and firm enough to crumble or grate. It can still work if the recipe is flexible, but expect a creamier result and avoid adding it as a dry garnish. Drain fresh ricotta well and use it in a smaller amount, then adjust the seasoning of the dish.
Can I use feta without soaking it?
Yes. If your feta tastes balanced and you want a fast substitute, crumble it directly and mix in the pecorino. The soak mainly moderates the salty edge, while pressing removes surface moisture; skipping both makes a wetter and often saltier topping. Taste the feta before deciding, and be especially cautious with additional salt in a recipe that includes olives, cured ingredients, or salty stock.
Will this substitute melt into pasta sauce?
Not in the way a melting cheese or fresh ricotta would. Feta softens when warmed, but the crumbles generally remain visible and can become creamy around the edges. Use it as a finishing cheese after tossing the pasta with the sauce. If you need a smooth sauce, choose a recipe that calls for a melting cheese or fresh ricotta, rather than relying on a ricotta salata replacement.
How much substitute should I use in a recipe?
Start with about three-quarters of the amount of ricotta salata listed, then taste and add more if the dish needs it. This blend combines two salty cheeses, and feta varies in both saltiness and moisture. For a recipe where cheese is only a finishing accent, sprinkle gradually. For a baked or mixed dish, consider the salt already present in the other ingredients before increasing the quantity.
Is ricotta salata the same as fresh ricotta?
No. They are related by name and cheese-making tradition, but their textures and uses differ. Ricotta salata is salted, pressed, and dried until it is firm enough to slice, crumble, or grate; fresh ricotta is soft and moist. Ricotta salata is an Italian cheese with regional and producer variations, so its exact firmness and salt level can differ, but fresh ricotta generally cannot replace its dry, savory finish directly.
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