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Tomato Herbed Ricotta Salad
A perfect summertime salad when tomatoes are at their peak. The fresher the spices the more zing you will get from each savory bite. Makes 4 servings.

1/2 lb ricotta or feta cheese
2 tablespoons fresh basil leaves, chopped
1 tablespoon fresh mint leaves, chopped
1 tablespoon fresh chives, chopped
1 teaspoon fresh oregano leaves, chopped
1 teaspoon fresh thyme leaves, chopped
5 large ripe tomatoes, 1/4" slices
1/2 lb colored cherry tomatoes, red, orange, yellow mix, halved
4 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
coarsely ground salt and black pepper
fresh basil, mint, oregano and thyme leaves for garnish

Crumble the ricotta or feta cheese in a bowl. Add the basil, mint, chives, oregano and thyme and mix together until all herbs are on the outside of the cheese. Set aside.

Place the tomato slices on a serving platter, overlapping slightly. Scatter the cherry tomatoes on top. Season with salt and pepper.

In a small bowl, whisk together the olive oil and vinegar. Scatter the cheese over the tomatoes and pour on the dressing. Scatter herb sprigs for garnish. Serve chilled.

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