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.
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
3/8 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 garlic cloves, minced
1/3 cup part-skim ricotta cheese
2 tablespoons minced fresh basil
2 pounds heirloom tomatoes, cut crosswise into 1/2-inch slices
1/4 cup torn fresh basil leaves
Est. added sugars 0g
How to Make It
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.
Can't wait to try this with my home grown tomatoes. Didn't have heirlooms this time of year either, but this was still enjoyable. Would be great to serve as a side dish to summer dinner party, especially if it looks like the photo.
This is a great dish. Made a few changes, I used herbed goat cheese in place of the ricotta and baby heirloom tomatoes. Served as a side at a luncheon with grilled pimento cheese sandwiches and cucumber spears. Taste of summer.
Made dressing to recipe and, after tasting, strained-out most of the garlic/left enough for flavor. Would have been terrible (for us) if we'd left it in. Used supersweet red & yellow tomatoes. Liked the ricotta/basil cheese, nice change from caprese salad.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!