Tomato Salad with Herbed Ricotta and Balsamic Vinaigrette

Name: Tomato Salad with Herbed Ricotta and Balsamic Vinaigrette
Total time: 13 min
Yield: Serves 4 (serving size: about 1/2 cup salad)
Ingredients: 1 ½ tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; .38 teaspoon kosher salt, divided; ¾ teaspoon freshly ground black pepper, divided; 2 garlic cloves, minced; ⅓ cup part-skim ricotta cheese; 2 tablespoons minced fresh basil; 2 pounds heirloom tomatoes, cut crosswise into 1/2-inch slices; ¼ cup torn fresh basil leaves

4 Ratings
4 Reviews

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.

By Deborah Madison

Recipe by Cooking Light June 2016

Gallery

Credit: Erin Kunkel; Styling: Chelsea Zimmer

Recipe Summary

hands-on:

13 mins

total:

13 mins

Yield:

Serves 4 (serving size: about 1/2 cup salad)

Nutrition Info

Ingredients

1 ½ tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
.38 teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
2 garlic cloves, minced
⅓ cup part-skim ricotta cheese
2 tablespoons minced fresh basil
2 pounds heirloom tomatoes, cut crosswise into 1/2-inch slices
¼ cup torn fresh basil leaves

Directions

Step 1
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

Per Serving:

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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daneanp

03/15/2017

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.

karenfar

10/22/2016

I made this for two of us but used sliced burrata instead of the ricotta - really good

grdnmom

06/10/2016

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.

carolfitz

06/09/2016

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.

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