Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Sliced heirloom tomatoes are wow-worthy on their own--a simple vinaigrette and dollops of basil-flecked ricotta take them over the top. Serve with toasted baguette slices to sop up any tomato juices.

Recipe by Cooking Light June 2016

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Credit: Erin Kunkel; Styling: Chelsea Zimmer

Recipe Summary test

hands-on:
13 mins
total:
13 mins
Yield:
Serves 4 (serving size: about 1/2 cup salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a bowl, stirring with a whisk. Combine ricotta and 2 tablespoons minced basil in a bowl, stirring with a whisk. Arrange tomato slices on a platter; sprinkle with remaining 1/8 teaspoon salt, remaining 1/2 teaspoon pepper, and 1/4 cup torn basil leaves. Drizzle oil mixture over salad. Dollop ricotta mixture evenly over tomato slices.

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Nutrition Facts

122 calories; fat 7.2g; saturated fat 1.8g; mono fat 4.3g; poly fat 0.8g; protein 5g; carbohydrates 11g; fiber 3g; cholesterol 6mg; iron 1mg; sodium 219mg; calcium 91mg; sugars 7g.
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