Heirloom Tomato Salad with Whipped Ricotta and Herb-Olive Topping Recipe

If you’re craving something fresh, vibrant, and downright delicious, I have just the recipe for you. This Heirloom Tomato Salad with Whipped Ricotta and Herb-Olive Topping Recipe is one of my absolute favorites to bring to the table when tomatoes are at their peak. I love this salad because it celebrates the juiciness of heirloom tomatoes paired with the creamy, dreamy texture of whipped ricotta—all topped off with a salty, herbaceous olive mixture and a satisfying crunch from toasted pine nuts. Trust me, once you try it, you’ll want to make it all summer long!

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Ingredients You’ll Need

The beauty of this Heirloom Tomato Salad with Whipped Ricotta and Herb-Olive Topping Recipe lies not only in the vibrant colors but also in how well these ingredients complement each other. When shopping, look for super ripe heirloom tomatoes with lots of color variation and choose fresh herbs that smell amazing—you’ll notice the difference in the final dish.

• Heirloom tomatoes: Look for firm but ripe tomatoes, the variety of colors and shapes will make your salad visually stunning.
• Olives: Half Kalamata and half Castelvetrano give you a nice balance of briny and mild flavors.
• Capers: They bring a nice tangy punch, so be sure to rinse them to avoid excess saltiness.
• Fresh parsley: Adds brightness and a fresh herbal note.
• Olive oil: Use a good-quality extra virgin olive oil to make every bite rich and flavorful.
• Red wine vinegar: Just a splash to add a touch of acidity that livens the salad.
• Pine nuts: Toasted to add texture and a subtle nutty flavor.
• Fresh soft herbs (parsley, mint, chives, dill): The herb combo makes the topping fresh and fragrant.
• Flaky sea salt: For seasoning—you’ll want a sprinkle just before serving.
• Whole milk ricotta cheese: Whipped until fluffy, it’s the creamy star of the salad.
• Heavy cream (or half and half): Helps lighten the ricotta when whipped.
• Extra virgin olive oil (for the ricotta): Adds silkiness and richness when whipped into the cheese.
• Pinch of salt: Balances and brings out all the flavors.

Variations

I love how flexible this Heirloom Tomato Salad with Whipped Ricotta and Herb-Olive Topping Recipe is. Over the years, I’ve played with different olives and herbs depending on what’s fresh or what my family prefers—feel free to do the same! Making it your own is part of the fun.

• Olive swap: If you’re not a fan of Kalamata, green olives or even Castelvetrano alone work beautifully.
• Herb mix: Try basil or tarragon instead of mint for a slightly different herbal aroma.
• Vegan variation: Use a vegan ricotta substitute and skip the heavy cream for a plant-based option that still tastes indulgent.
• Add fruit: In late summer, fresh peaches or figs add a lovely sweetness that pairs well with the salty topping.

How to Make Heirloom Tomato Salad with Whipped Ricotta and Herb-Olive Topping Recipe

Step 1: Chill Your Serving Dish

This little trick might seem minor, but trust me, serving this salad on a cold plate keeps everything fresh and bright as you eat. Pop your serving dish in the fridge while you prep, so the whipped ricotta and juicy tomatoes feel extra refreshing.

Step 2: Whip the Ricotta

In a large bowl, add the whole milk ricotta, heavy cream, extra virgin olive oil, and a pinch of salt. Using a hand mixer or stand mixer on medium speed, whip until the mixture is light and fluffy. It’s amazing how this simple step transforms ricotta into a silky cloud that coats the tomatoes perfectly. Set this aside—it’s the base your tomatoes will sit on.

Step 3: Toast Pine Nuts

Heat a dry skillet over medium-low and toss in the pine nuts. Keep an eye on them and stir often because they brown quickly—right when you see a little golden color and smell that toasty aroma, transfer them immediately to a heat-safe dish to cool. This step adds an irresistible crunch and depth of flavor.

Step 4: Prep the Olive & Herb Mixture

On a cutting board, finely chop the Kalamata and Castelvetrano olives, capers (make sure to rinse them first), and fresh parsley. Stir everything together in a small bowl, then add olive oil and red wine vinegar. This topping is salty, tangy, and herbaceous—a perfect zing against the creamy ricotta and sweet tomatoes.

Step 5: Slice Tomatoes and Assemble

Slice your heirloom tomatoes thickly to show off their beautiful hues. If you’re using cherry heirlooms, simply cut them in half. Spread the whipped ricotta on your cold serving dish and drizzle with a bit of olive oil. Layer the tomatoes over the ricotta, sprinkle a pinch of flaky sea salt, then spoon the olive mixture on top. Drizzle a little more olive oil over everything, scatter toasted pine nuts and chopped fresh herbs, and voilà—it’s ready to serve!

How to Serve Heirloom Tomato Salad with Whipped Ricotta and Herb-Olive Topping Recipe

Garnishes

I usually finish this salad with a few more fresh herb leaves scattered on top—sometimes a sprinkle of microgreens adds that pretty, fresh touch. A little extra drizzle of good olive oil right before serving elevates every bite too. The flaky sea salt is non-negotiable in my book; it adds that perfect pinch of crunch and savory sparkle.

Side Dishes

This salad pairs beautifully alongside grilled meats, fresh crusty bread, or as part of a mezze spread. I especially love serving it with a chilled white wine or rosé when entertaining in the warmer months. It’s also fantastic as a light lunch with a handful of olives or roasted vegetables on the side.

Creative Ways to Present

For special dinners, I like to layer the salad in clear glass bowls so the colorful tomatoes and herbs peek through, or arrange the tomato slices in a sunburst pattern for a stunning presentation. Serving in individual shallow bowls spoons makes it feel more personal and elegant, especially when sprinkled artistically with pine nuts and herbs.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (though my family rarely does!), store the salad components separately for best freshness. Keep the whipped ricotta, olive-herb topping, and tomatoes in airtight containers in the fridge. The tomatoes can release juice and soften if mixed too soon.

Freezing

Since this salad relies on fresh tomatoes and whipped ricotta’s texture, I don’t recommend freezing it. I tried once and found the ricotta separates and tomatoes lose their fresh bite—best to enjoy fresh for max flavor and texture.

Reheating

This salad is really best served chilled or at room temperature. If you have leftover tomatoes or ricotta, bring them to room temp before serving for the best experience, but avoid reheating since that impacts freshness.

FAQs

Final Thoughts

I absolutely love how this Heirloom Tomato Salad with Whipped Ricotta and Herb-Olive Topping Recipe comes together so quickly but feels like such an impressive dish. Every time I serve it, people are amazed at how something so simple can taste so fresh and indulgent at once. Give it a try this summer—you’ll find it’s the kind of recipe that ends up in your rotation all season long. Trust me, once you’ve had this salad, you’ll be craving those luscious heirlooms and fluffy ricotta again and again.

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