Tomato And Ricotta Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HEIRLOOM TOMATOES WITH HERBED RICOTTA



Heirloom Tomatoes with Herbed Ricotta image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Steps:

  • In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
  • With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
  • When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
  • Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

TOMATO SALAD WITH RICOTTA, BROAD BEANS & SALSA VERDE



Tomato salad with ricotta, broad beans & salsa verde image

Serve tricolore salad with a twist using heritage tomatoes, ricotta and salsa verde. A lovely summery side dish for a picnic, barbecue, or light lunch

Provided by Rosie Birkett

Categories     Lunch, Side dish, Starter, Vegetable

Time 25m

Number Of Ingredients 13

650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways
½ red onion , finely sliced
100g podded broad beans
50g ricotta
1 pack flat-leaf parsley , leaves picked
3 tarragon sprigs, leaves picked
1 pack basil , leaves only
1 pack chervil , leaves only
1 clove garlic , finely chopped
1 tsp Dijon mustard
2 tbsp small capers , drained
150ml extra virgin olive oil
1-2 tsp good quality sherry vinegar

Steps:

  • Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
  • Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity - it needs to be punchy without losing the grassy, fresh flavour of the herbs.
  • Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
  • Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.

Nutrition Facts : Calories 418 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

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

Categories     appetizer

Yield 4

Number Of Ingredients 16

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 PEACH SALAD WITH RICOTTA



Tomato Peach Salad with Ricotta image

This salad is best at the height of summer. The crunch of the almonds complements the creaminess of the cheese and the juiciness of the fruit.

Provided by Food Network Kitchen

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 9

3 tablespoons sliced almonds
4 ripe but firm yellow peaches
4 tomatoes, preferably a mix of large heirloom tomatoes
2 cups fresh basil leaves, plus small leaves, for garnish
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon fresh lemon juice
6 tablespoons ricotta cheese

Steps:

  • Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.
  • Bring a medium saucepan of water to a boil. Cut an "x" in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.
  • Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
  • Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.
  • Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.

Nutrition Facts : Calories 102 calorie, Fat 4 grams, SaturatedFat 1.5 grams, Cholesterol 8 milligrams, Sodium 124 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 4 grams, Sugar 11 grams

WHIPPED RICOTTA SALAD



Whipped Ricotta Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup whole-milk ricotta cheese, chilled
2 teaspoons olive oil
1/8 teaspoon salt
1 cup packed fresh basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1 cup heirloom cherry tomatoes, halved or quartered depending on size
18 snap peas, cleaned and cut in half (about 1/4 pound)
3 cups baby arugula

Steps:

  • For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor. Blend until light and smooth, about 30 seconds. Remove to a bowl and set aside.
  • For the dressing: Place the basil, pine nuts, vinegar, salt and pepper flakes in a food processor. With the motor running, drizzle in the olive oil to form a smooth dressing. Set aside.
  • For the salad: In a bowl, toss the tomatoes, snap peas and arugula with the dressing.
  • To assemble: Spread the whipped ricotta on the bottom of a platter. Place the dressed salad on top of the ricotta, leaving some of the cheese exposed around the edges. Serve.

GRILLED TOMATOES WITH SCALLIONS, CHIVES AND RICOTTA



Grilled Tomatoes with Scallions, Chives and Ricotta image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 11

7 to 8 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large clove garlic, grated
Zest and juice from 1 small lime
Kosher salt and freshly ground black pepper
16 to 20 medium tomatoes, such as Roma and vine-ripened, halved
12 scallions, stems trimmed
3 sprigs fresh thyme
1 small bunch chives
1 cup (8 ounces) fresh ricotta
Pinch sugar

Steps:

  • Preheat the grill or a grill pan to medium-high heat.
  • In a large serving bowl, whisk together 3 tablespoons of the olive oil with the vinegar, garlic, lime zest and juice. Taste for seasoning.
  • Arrange the tomatoes, cut side-up, with the scallions and thyme in a single layer on a baking sheet. Drizzle the remaining 4 to 5 tablespoons olive oil over all and sprinkle with salt. Place the tomatoes, cut side-up, and the scallions and thyme on a hot part of the grill and cook for 2 minutes. Flip the scallions and thyme and gently flip the tomatoes onto the cut sides. Place the chives on the grill near the scallions. Cook until tender and lightly charred, an additional 2 to 3 minutes.
  • Remove the thyme sprigs from the grill. Remove the leaves from the stems and mix into the ricotta. Remove the tomatoes and scallions. Chop the scallions and chives into large (1/2-inch) pieces. Season the tomatoes with the sugar and some pepper. Spoon the ricotta into a serving platter or bowl and season with salt. Arrange the tomatoes, scallions and chives next to and on top of the ricotta. Spoon the dressing on top.

TOMATO, ARUGULA, AND RICOTTA SALATA SALAD



Tomato, Arugula, and Ricotta Salata Salad image

Categories     Salad     Blender     Cheese     Tomato     No-Cook     Quick & Easy     Arugula     Summer     Gourmet

Yield Serves 6

Number Of Ingredients 9

For the dressing
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon red-wine vinegar
1/4 cup plus 2 tablespoons olive oil
3 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry
6 small tomatoes (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices
1/4 pound ricotta salata (available at specialty foods shops) or Feta, crumbled (about 1 cup)
1 tablespoon finely shredded fresh oregano leaves

Steps:

  • Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
  • Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the orégano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.

TOMATO AND RICOTTA SALAD



Tomato and Ricotta Salad image

From the LA Times, this salad is a taste of summer. Tomatoes from the garden or the farm market and ricotta you make yourself--yum! The directions look long--but it's really simple and you can take a shortcut and buy your ricotta, but do try making your own--it's really luscious. Prep time does not include time to cool the homemade ricotta. Note: If you have 'ordinary' balsamico, you can simmer it over medium low heat, uncovered, for a few minutes and thicken it slightly--it will taste much richer.

Provided by Chef Kate

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups whole milk
1 cup buttermilk
1 pinch nutmeg
2 tablespoons finely grated parmesan cheese
1/8 teaspoon salt
1 (5 inch) baguette
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
3 -4 lbs heirloom tomatoes (select a broad variety)
kosher salt (or fleur de sel)
fresh ground black pepper
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 cup basil leaves, packed, torn

Steps:

  • For the ricotta:.
  • In a heavy saucepan, warm the milk, buttermilk and nutmeg over high heat; stir the mixture frequently until it reaches 120 degrees (warm to the touch), about 2 to 3 minutes.
  • Now stir occasionally; the milk will begin to separate; when it reaches 175 degrees to 180 degrees, about 1 to 2 minutes, gently scrape the bottom of the saucepan; the curds will rise to the top; cook at 180 degrees for 1 minute.
  • Line a strainer or colander with cheesecloth and place it over a bowl or pot large enough to catch the liquid from the cheese and pour the contents of the saucepan into the strainer.
  • Gently stir in the Parmesan and salt while the mixture is still hot.
  • Gather up the corners of the cheesecloth and tie it up with string and let it drain for 15 minutes.
  • Once the ricotta is at room temperature, transfer it to an airtight container and store it in the refrigerator until ready to use (makes 1 cup).
  • For the croutons:.
  • Heat the oven to 350 degrees.
  • Tear the baguette into chunks, toss lightly with the olive oil and season with salt and pepper.
  • Bake for 10 minutes until golden (makes 2 cups).
  • For the assembly of the salad:.
  • Cut the tomatoes (which you have NOT refrigerated)into different shapes and sizes.
  • Season with salt and pepper to taste; drizzle the tomatoes with the olive oil; and arrange on serving plates.
  • Drizzle the tomatoes with the aged balsamic vinegar.
  • Scatter the croutons and torn basil atop the tomatoes.
  • Top each salad with two quenelles of ricotta cheese (use two tablespoons to form the cheese into ovals, each about a tablespoon of cheese).

Nutrition Facts : Calories 327.2, Fat 16.5, SaturatedFat 5.1, Cholesterol 19.4, Sodium 476.2, Carbohydrate 34.4, Fiber 3.9, Sugar 16.6, Protein 12.1

More about "tomato and ricotta salad recipes"

SUMMER SALAD WITH HERBED RICOTTA - JO COOKS
summer-salad-with-herbed-ricotta-jo-cooks image
Web Sep 7, 2019 Prep the cheese: In a small bowl combine the ricotta cheese with the basil, fresh oregano and thyme. Set aside. Create the dressing: …
From jocooks.com
4.5/5 (19)
Total Time 15 mins
Category Lunch, Salad
Calories 139 per serving
  • Arrange the tomato slices, cucumber, radishes and onion on a large platter then drizzle with the dressing. Season with salt and pepper if needed, then top with serrano peppers and dollop ricotta mixture evenly over the tomato slices.
See details


TOMATO SALAD WITH FERMENTED RICOTTA RECIPE - GREAT …
tomato-salad-with-fermented-ricotta-recipe-great image
Web 5 Roma tomatoes. 10. To make the fermented ricotta cream, blend the fermented ricotta and double cream until smooth, transfer to a piping …
From greatitalianchefs.com
Estimated Reading Time 5 mins
See details


HEIRLOOM TOMATO SALAD WITH LEMON RICOTTA CHEESE.
heirloom-tomato-salad-with-lemon-ricotta-cheese image
Web Oct 3, 2011 Grate a tiny bit of zest on top. Stir. Put your tomatoes on your serving plate then drizzle with olive oil and white balsamic vinegar. Top tomatoes with coarse sea salt (like Maldon), pepper and a tiny bit of …
From theartofdoingstuff.com
See details


PENNE WITH SPINACH AND RICOTTA RECIPE | EPICURIOUS
Web Feb 1, 2023 Step 1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. Step 2. Put about 1 inch of water in a pot large enough to cook …
From epicurious.com
See details


TOMATO, RICOTTA AND FREGOLA SALAD RECIPE | GOURMET TRAVELLER
Web Nov 16, 2017 400 gm firm ricotta; 125 ml extra-virgin olive oil (½ cup) ½ tsp dried chilli flakes; Finely grated rind of 1 lemon, juice of ½, or to taste; 200 gm fregola (see note)
From gourmettraveller.com.au
See details


TOMATO CUCUMBER SALAD WITH BASIL RICOTTA - A LITTLE AND A LOT
Web Feb 26, 2018 Instructions. Combine chopped veggies in a bowl and sprinkle with a bit of salt and pepper. In a small bowl, add 2 tablespoon of the olive oil, the tarragon vinegar, …
From alittleandalot.com
See details


FIVE COLOURFUL GRAIN SALADS TO BRIGHTEN UP YOUR DINNER TABLE
Web 2 days ago Heat the olive oil in a frying pan, add the onion and garlic and fry for 1 minute. Stir in the biber salcasi and cumin and cook for another 1 minute. Add the burghul wheat …
From goodfood.com.au
See details


EASY TOMATO AND RICOTTA SALAD • KEEPING IT SIMPLE BLOG
Web 1 cup fresh ricotta ½ cup 2 tablespoon Olive oil 2 tbsp 1 Lemon squeezed fresh a little drizzle of honey kosher salt and pepper to taste Follow Keeping It Simple Blog On …
From keepingitsimpleblog.com
See details


EASY TOMATO BASIL SALAD RECIPE - GREENANN
Web Oct 10, 2019 10-12 Arugula leaves. 0,5 oz Basil. 10-12 Basil leaves. 1 tbsp Extra Virgin Olive Oil. 1 tbsp Balsamic glaze. 1 pinch Sea salt. or Pink Himalayan salt. 1 pinch Black …
From greenann.com
See details


SALADE DE TOMATES AUX CONCOMBRES, AMANDES GRILLéES, RICOTTA AU …
Web Vous pouvez assaisonner votre ricotta maison selon vos préférences, ainsi qu’ajouter plus d’amandes ou de sauce. Cette salade a beaucoup de contraste avec les textures et les …
From cancer.ca
See details


EASY SPINACH TORTELLINI SALAD L THE MEDITERRANEAN DISH
Web Dec 31, 2021 Cook the tortellini pasta in salted boiling water according to package instructions (about 5 to 7 minutes). Drain and rinse in cold water. Transfer the pasta to a …
From themediterraneandish.com
See details


HEIRLOOM TOMATO SALAD RECIPE WITH HOUSE-MADE RICOTTA - GOURMET …
Web May 15, 2021 1. For the ricotta, line a large colander with a double layer of damp muslin to generously overhang the sides. Combine milk and buttermilk in a saucepan over medium …
From gourmettraveller.com.au
See details


TOMATO SALAD WITH CUCUMBERS, TOASTED ALMONDS, LEMON …
Web Salad. Slice Heirloom tomatoes and cherry tomatoes. Season with salt and pepper if desired. Spoon chermoula onto plates, arrange sliced tomatoes on top. Curl cucumber …
From cancer.ca
See details


13 BEST CAVATELLI RECIPES (EASY PASTA DINNERS) - INSANELY GOOD
Web Feb 1, 2023 Go to Recipe. 8. Cavatelli with Tomato Ricotta Sauce. Cavatelli with tomato ricotta sauce is a unique and flavorful Italian-style dish. It can also be on the dinner table …
From insanelygoodrecipes.com
See details


HEIRLOOM TOMATO AND RICOTTA SALAD | RECIPES USING CHEESE
Web Directions. 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, …
From lamagnacheese.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #appetizers     #salads     #eggs-dairy     #vegetables     #european     #cheese     #tomatoes

Related Search