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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Servings: 6
Calories: 154kcal
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