Summer Heirloom Tomato Salad with Whipped Ricotta
Are you ready for the easiest, juiciest, and most stunning summer salad? I know that’s a bold claim, but this Heirloom Tomato Salad with Herbed Ricotta truly delivers. With just a handful of fresh ingredients and five minutes of prep, it’s the kind of dish that looks impressive but couldn’t be simpler to make.
Perfect for a 4th of July gathering or any warm-weather get-together, the real star here is the sweet, vibrant heirloom tomatoes. They're already amazing on their own, but when paired with creamy basil-infused ricotta and a garlicky balsamic vinaigrette, the result is next-level good.
I first spotted a version of this salad in the June issue of Cooking Light and immediately flagged it to make as soon as heirloom tomatoes hit the farmer’s market. The moment they did, I whipped it up, and now I can’t wait to share it with you. It’s fresh, flavorful, and guaranteed to steal the show.
Ingredients
Herbed Ricotta:
⅓ cup ricotta cheese
2 fresh basil leaves, finely chopped
1 tsp fresh oregano, finely chopped
1 tsp fresh thyme, chopped
Salad:
2 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp salt (or to taste)
¼ tsp black pepper (or to taste)
1 lb heirloom tomatoes, sliced into ½-inch rounds
½ English cucumber, sliced
6 radishes, thinly sliced
½ red onion, thinly sliced
1 serrano pepper, chopped (optional)
¼ cup fresh basil, chopped
1 tbsp fresh oregano leaves
Instructions
Make the Herbed Ricotta:
In a small bowl, mix the ricotta with basil, oregano, and thyme. Set aside.
Prepare the Dressing:
Whisk together olive oil, balsamic vinegar, salt, and pepper in a separate bowl.
Assemble the Salad:
On a large platter, layer the tomatoes, cucumber, radishes, and red onion. Drizzle with the vinaigrette, then season with additional salt and pepper if desired.
Finish & Serve:
Top with chopped serrano pepper (if using), dollops of herbed ricotta, and a sprinkle of fresh basil and oregano. Serve immediately.
Notes
No heirloom tomatoes? Regular tomatoes work just fine.
Spice level: Swap serrano for jalapeño or omit entirely if you prefer mild.
Storage: Store in an airtight container in the fridge for up to 2 days. Not freezer-friendly.
Does that salad just scream summertime or what!? I'm planning on making this every week while these beautiful heirloom tomatoes are in season. And how cute are the little cherry tomatoes? Can't get enough!
