Description
A refreshing and vibrant summer salad featuring juicy heirloom tomatoes paired with creamy whipped ricotta, briny olives, capers, toasted pine nuts, and a medley of fresh herbs, all drizzled with fragrant olive oil and a splash of red wine vinegar. Perfect for a light appetizer or side dish during 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 rest of the salad ingredients, ensuring the salad stays cool and fresh when served.
- Whip ricotta: In a large bowl, combine the whole milk ricotta cheese, extra virgin olive oil, heavy cream, and a pinch of salt. Beat on medium speed using a hand mixer or stand mixer until the mixture becomes light, airy, and fluffy. Set aside.
- Toast pine nuts: Heat a dry skillet over medium-low heat. Add the pine nuts and toast them gently, stirring frequently until they turn light golden brown and release a nutty aroma. Immediately transfer to a heat-safe dish to cool completely and prevent burning.
- Prepare olive mixture: On a cutting board, chop together the pitted olives, drained capers, and fresh parsley finely. Transfer this mixture to a small bowl and stir in the olive oil and red wine vinegar to dress the flavor blend.
- Chop fresh herbs: Finely chop the mixture of fresh soft herbs consisting of parsley, mint, chives, and dill. Set aside for garnishing the salad later.
- Slice tomatoes: Using a sharp knife, cut the heirloom tomatoes into thick slices. If you’re using cherry heirloom tomatoes, slice them in half for bite-sized pieces.
- Assemble salad: Remove the chilled serving dish from the refrigerator. Spread the whipped ricotta evenly across the bottom of the dish. Drizzle a little olive oil over the ricotta layer. Arrange the sliced tomatoes on top of the ricotta and season lightly with flaky sea salt. Spoon the olive and caper mixture over the tomatoes, then drizzle with additional olive oil as desired.
- Finish and serve: Sprinkle the toasted pine nuts evenly over the salad and garnish with the chopped fresh herbs. Serve immediately to enjoy the fresh, vibrant flavors at their best.
Notes
- Use ripe, juicy heirloom tomatoes to maximize flavor and freshness for this salad.
- The whipped ricotta adds a creamy texture that balances the acidity of the tomatoes and vinegar.
- Toasting the pine nuts enhances their nuttiness and adds a pleasant crunch.
- This salad is best served immediately after assembly to keep the textures vibrant and fresh.
- Feel free to customize the herbs based on your preference or availability.
Nutrition
- Serving Size: 1 serving
- Calories: 226
- 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
