Photo: Erin Kunkel; Styling: Chelsea Zimmer
Hands-on Time
13 Mins
Total Time
13 Mins
Yield
Serves 4 (serving size: about 1/2 cup salad)

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.

How to Make It

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.

Ratings & Reviews

Simple and delicious

daneanp
March 16, 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.

Used Burrata

carolfitz
October 22, 2016
I made this for two of us but used sliced burrata instead of the ricotta - really good

taste like summer

grdnmom
June 11, 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.

watch out for the garlic

karenfar
June 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.