Heirloom Tomato Salad with Whipped Ricotta
Juicy heirloom tomatoes, creamy whipped ricotta, olives and pine nuts, drizzled with olive oil and sprinkled with tons of fresh herbs is the summer salad you will make all tomato season long.
Servings: 4
Calories: 226kcal
Equipment
Ingredients
Tomato Salad
- 1.5-2 pounds fresh heirloom tomatoes
- ⅓ cup pitted olives half Kalamata and half Castelvetrano
- 1 tablespoon capers drained and rinsed
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1 tablespoon pine nuts
- ¼ cup chopped fresh soft herbs 1 tablespoon each of parsley, mint, chives and dill
- flaky sea salt to taste
- more olive oil for drizzling on top
Whipped Ricotta
- 8 ounces whole milk ricotta cheese
- 1 tablespoon heavy cream or half and half
- 2 teaspoons extra virgin olive oil
- pinch of salt
Instructions
- Place your serving dish in the refrigerator to chill while you assemble the ingredients for the salad.
- Add ricotta cheese, olive oil, heavy cream and a pinch of salt to a large bowl and beat on medium speed until light and fluffy. Set aside.
- In a dry skillet over medium-low heat, toast pine nuts until their light golden brown in color and smell nutty. Transfer to heat safe dish immediately and allow to cool completely.
- On a cutting board, chop together olives, capers and fresh parsley. Transfer to a small bowl and stir in olive oil and red wine vinegar.
- Chop fresh herbs.
- Slice the heirloom tomatoes into thick slices. If using cherry heirloom tomatoes, cut in half.
- Spread whipped ricotta on cold serving dish. Drizzle with a bit of olive oil. Add sliced tomatoes on top and season with a pinch of salt. Spoon olive mixture over the tomatoes. Drizzle with a little bit more olive oil. Top with toasted pine nuts and fresh herbs. Serve immediately.
Notes
Either a hand mixer, stand mixer or food processor can be used to make whipped ricotta.
Recipe should be made fresh and enjoyed immediately. Leftovers will not keep well.
Nutrition
Calories: 226kcal | Carbohydrates: 10g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 291mg | Potassium: 514mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2172IU | Vitamin C: 30mg | Calcium: 151mg | Iron: 1mg