Summer Tomato Salad With Ricotta Salata And Creamy Garlic Vinaigrette Recipes

SUMMER TOMATO SALAD WITH RICOTTA SALATA AND CREAMY GARLIC VINAIGRETTE

Summer Tomato Salad with Ricotta Salata and Creamy Garlic Vinaigrette image

Provided by Bobby Flay

Yield 4

Number Of Ingredients 16

Ingredients

2 pounds ripe tomatoes, sliced 1/2-inch thick
2 cups fennel, julienned
Creamy garlic dressing, recipe follows
Salt and freshly ground pepper
2 tablespoons minced chives
1/4 cup fresh chervil leaves
4 basil leaves, chiffonade
4 ounces ricotta salata cheese, crumbled
1/2 cup nicoise olives, pitted
2 tablespoons prepared mayonnaise
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, smashed
1 cup olive oil
Salt and freshly ground pepper

Steps:

Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste.

TOMATO AND HERBED RICOTTA SALATA SALAD

Tomato and Herbed Ricotta Salata Salad image

Make and share this Tomato and Herbed Ricotta Salata Salad recipe from Food.com.

Provided by evelynathens

Categories Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb ricotta salata
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tablespoon chopped of fresh mint
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
5 large ripe tomatoes, cut into 1/4-inch slices
1/2 lb cherry tomatoes, halved (various colors)
coarse salt
fresh ground black pepper
4 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
fresh oregano or fresh thyme sprig, for a garnish

Steps:

Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes.
To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.

Nutrition Facts : Calories 115.7, Fat 9.4, SaturatedFat 1.3, Sodium 10.1, Carbohydrate 7.8, Fiber 2.5, Sugar 5, Protein 1.8

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