Oooh! I love ricotta salata. I think of it as something you can use in place of feta or other fresh cheeses in many ways-- shaved onto salads, pasta dishes, risottos. I also love it crumbled into black bean tacos, or atop huevos ranchers or shredded onto roasted veggies. Quite versatile- just be aware of how salty yours is as I find the saltiness can range from salty to holy cow! So adjust and garnish accordingly.

The cheese that can't stand alone? I actually really like eating it plain.

This is one of my favorites:

http://www.thekitchn.com/thekitchn/main-dish/recipe-pasta-with-mint-pesto-peas-and-ricotta-salata-089376

On top of pasta alla norma! Only cheese I've ever seen it served with.

http://www.epicurious.com/recipes/food/views/Pasta-alla-Norma-240254

My husband did the same thing to me a few years ago. I think I used it as I originally intended, though that's not a recommendation.

I've made this recipe for red cabbage and ricotta salata with thyme scented grains several times, usually without the accompanying grains, and it's a keeper: http://www.foodandwine.com/recipes/warm-short-grain-brown-rice-with-red-cabbage-and-ricotta-salata

I'm not a fan, but my mom gets it all the time for breakfast. Cuts off thick slices and just eats it up.

I second making Pasta alla Norma! Here's how I make it:

Dice up 2 medium eggplant, toss with olive oil, salt, pepper, and dried oregano, and spread on a baking sheet. Roast at 425* for about 25 minutes.

Sauté 2 cloves of minced garlic in a tablespoon of olive oil for a minute or two, then add some crushed red pepper flakes and a large can of crushed tomatoes. Let simmer for a few minutes.

Meanwhile, cook half a box of angel hair pasta in well salted water.

Add eggplant to pan, stir together, and add pasta directly to the sauce. Stir in a whole bunch of chopped basil and top with ricotta salata.

Beginning to end, it takes about 30 minutes. My meat loving husband actually requests this on occasion, too!

One of my favorites...

Angel Hair pasta with browned butter, sage and shredded ricotta salata.

We used to just slice it up and put it in between some italian bread. Delish! It can definitely stand on its own.

Great recipe for an iceburg/radicchio salad dressed with lemon and capers and topped with ricotta salata on my blog http://apoundofyeast.blogspot.com/2011/11/in-praise-of-iceberg-lettuce.html
I loved that salad, can't wait to make it again!

OP here -there are a lot of tasty sounding ideas here! Bonus points that they are all vegetarian too. I've never made Pasta alla Norma - it sounds really good - i may have to start there. Thanks for all of the suggestions.

I agree with baker_d, it goes really well with mexican food, because you can use it in place of queso cotija. Crumble it on top of black beans or huevos rancheros.

It's really good on a crusty roll with roasted red peppers, spinach, mayo, and chicken. Delicious.

I think the mild taste and creamy texture of ricotta would pair nicely with a salad of roasted beets, walnuts, and greens -- perhaps arugula would accompany nicely.

If you want to use more of it, maybe throw it in a frittata with asparagus, leeks, or the like!

Oh I just saw this post...I have a GREAT recipe. Take one bunch of kale and chop it real small. Add 1 tablespoon lemon juice, some kosher salt and about 4 tablespoons olive oil and massage until tender. Add one minced shallot and 1/2 cup grated insalata ricotta cheese. Delish!!!