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Heirloom tomato and ricotta salad with basil

Heirloom tomato and ricotta salad, Heirloom tomato and ricotta salad with basil

Heirloom tomato and ricotta salad with basil

Heirloom tomato and ricotta salad, Heirloom tomato and ricotta salad with basil
Heirloom tomato and ricotta salad with basil

We’re back after a little Summer break. Gorgeous family time. Gorgeous food. Gorgeous friends. Precious time all around. I’ve eaten this salad or versions of it many times over the break.  Last night I took a huge bowlful of it outside to our outdoor table to enjoy with a few slices of homemade pizza. Grace had just returned home from a couple of weeks away, and we were together again. It was so ace (I love that word btw – very 1980’s.)

I have such a love for tomatoes. As a child, I remember our Granddad always grew many, many tomato plants. I have never met anyone with the success he had with tomato plants. My memories of walking into their concrete back garden in the peak of Summer would be scorching heat, blinding light (from the concrete & sun combo), and the beautiful aroma of his tomato plants. Enjoying these was well worth the temporary blindness of a visit to their back garden.

This lovely Grandfather is also responsible for my love of pickling and preserving. He was a master of this. I didn’t realise until I was an adult just how much I took in from his talents and how clever he was in the art of preserving. I think of him with much love when I bottle the passata in Summer or make a big batch of zucchini pickles or beetroot relish. He left us way too young. I am so glad I have these precious memories of him still.

So, you see, I have a real soft spot for tomatoes, and I adore the simplicity of this Heirloom tomato and ricotta salad. For it to shine as it should, it is essential to make this when tomatoes are in Season. When tomatoes are sun-ripened and smell as a tomato should. When they fall at your feet from heavily laden vines or out in boxes at your local farmers market.

Smell your tomatoes first. And if it smells like a Summer tomato, trust that these will do the heavy lifting when it comes to making this heavenly Heirloom tomato and ricotta salad shine.

Tomatoes and ricotta cheese can make the most exquisite combination. Ricotta has a mild, creamy flavour that can complement the acidity and sweetness of tomatoes.

I hope you love this delicious Heirloom tomato and ricotta salad with basil. Enjoy it on its own or at your next barbecue. I also love it on top of day-old bread, drizzled with olive oil and baked or grilled to toast. Then rub an open clove of garlic on the warm bread and top it with this Heirloom tomato and ricotta salad with basil.

Some additions, you may ask?

Try adding some cubed watermelon or halved peaches…….ooohhh la la. It is so good.

Nellie

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Heirloom tomato and ricotta salad with basil

Heirloom tomato and ricotta salad, Heirloom tomato and ricotta salad with basil

Heirloom tomato and ricotta salad with basil

Smell your tomatoes first. And if it smells like a Summer tomato, trust that these will do the heavy lifting when it comes to making this heavenly Heirloom tomato and ricotta salad shine.
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Course: Salad, Lunch, Dinner
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Calories: 154kcal
Author: Nellie Kerrison | Relish Mama
Cost: 15

Equipment

  • 1 Salad bowl or platter
  • 1 Jar or bowl to mix the dressing ingredients

Ingredients

  • 5 heirloom tomatoes or tomatoes of your choice
  • 1 punnet of cherry tomatoes assorted coloured tomatoes look lovely if you can get your hands on these
  • 1/2 a teaspoon of sea salt
  • 4 tablespoons of Cobram estate extra virgin olive oil
  • a good pinch of sea salt
  • 1 tablespoon of balsamic vinegar or use a red wine vinegar or sherry vinegar
  • 1 lemon juiced
  • 1/4 teaspoon of dijon mustard
  • 1/2 teaspoon of sugar
  • 150 g ricotta
  • 4-5 stems of fresh basil leaves

Instructions

  • Roughly slice or chop the heirloom tomatoes. Halve the cherry tomatoes. Place in a salad bowl or platter and sprinkle with a good pinch of sea salt and freshly cracked black pepper.
  • Make a dressing by combining the extra virgin olive oil with sea salt, balsamic vinegar, lemon juice, mustard and sugar.
  • Add the ricotta and basil leaves.
  • Add as much of the dressing as needed to coat the salad well but not be drowning. Toss gently to combine before serving.

Notes

Smell your tomatoes first. And if it smells like a Summer tomato, trust that these will do the heavy lifting when it comes to making this heavenly Heirloom tomato and ricotta salad shine.

Nutrition

Calories: 154kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 30mg | Potassium: 299mg | Fiber: 2g | Sugar: 4g | Vitamin A: 984IU | Vitamin C: 24mg | Calcium: 68mg | Iron: 1mg

 

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