Description
A refreshing summer salad featuring juicy heirloom tomatoes layered over creamy whipped ricotta, accented with tangy olives, capers, toasted pine nuts, and fresh herbs, all drizzled with high-quality olive oil for a vibrant, flavorful dish perfect for tomato season.
Ingredients
Scale
Salad Ingredients
- 1.5-2 pounds fresh heirloom tomatoes
- 1/3 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
- 1/4 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
- Chill Serving Dish: Place your serving dish in the refrigerator to chill while you prepare the salad ingredients, keeping the dish cool for a fresh presentation.
- Whip Ricotta: In a large bowl, combine ricotta cheese, extra virgin olive oil, heavy cream, and a pinch of salt. Beat on medium speed until the mixture becomes light and fluffy, then set aside.
- Toast Pine Nuts: Heat a dry skillet over medium-low heat and toast pine nuts, stirring frequently, until they turn a light golden brown and emit a nutty aroma. Quickly transfer them to a heat-safe dish to cool completely.
- Prepare Olive Mixture: On a cutting board, finely chop olives, capers, and fresh parsley together. Transfer this mixture to a small bowl, then stir in olive oil and red wine vinegar to create a flavorful dressing.
- Chop Fresh Herbs: Finely chop the soft fresh herbs: parsley, mint, chives, and dill, and set aside for garnishing.
- Slice Tomatoes: Slice heirloom tomatoes into thick rounds; if using cherry heirloom tomatoes, halve them.
- Assemble Salad: Spread the whipped ricotta evenly over the chilled serving dish and drizzle lightly with olive oil. Arrange tomato slices on top and season them with flaky sea salt. Spoon the olive and caper mixture over the tomatoes, drizzle with additional olive oil, then sprinkle toasted pine nuts and chopped fresh herbs on top. Serve immediately for the freshest flavor and texture.
Notes
- Use ripe and juicy heirloom tomatoes for the best flavor and vibrant color.
- Whipping the ricotta with cream and olive oil gives a creamy, light texture perfect for balancing the acidity of the tomatoes.
- Toast pine nuts carefully as they can burn quickly; remove from heat once golden.
- Feel free to customize fresh herbs based on what you have available or prefer.
- This salad is best served fresh and not stored for long to maintain the texture of the whipped ricotta and freshness of the tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 226 kcal
- Sugar: 5 g
- Sodium: 291 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 33 mg
