Tomato and Shallot Salad with Ricotta Dressing

15 Minutes

〰️

15 Minutes 〰️

Serves 4

Ingredients

• 6 ripe tomatoes, quartered
  • 2 shallots, thinly sliced
  • 1 small handful of fresh parsley leaves
  • 1 small handful of fresh basil leaves
  • 2 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 300g ricotta
  • Zest of 1 lemon
  • Salt and black pepper, to taste

Method

Place the sliced shallots in a small bowl with the white wine vinegar and a pinch of salt. Let sit for 5 minutes to mellow and soften.

In a blender or with a whisk, combine the ricotta, lemon zest, and a pinch of salt. Blend or whisk until smooth and silky. Adjust seasoning if needed.

In a large mixing bowl, combine the quartered tomatoes, parsley, basil, and the marinated shallots (including any remaining vinegar). Drizzle with olive oil, season with salt and pepper, and toss gently to coat.

Spread the ricotta dressing onto the base of a serving plate. Arrange the tomato and shallot mixture on top of the ricotta.

Notes

Skip the ricotta dressing if your dairy intolerant or can’t find it! Olive oil with the vinegary shallots and some salt would also be fab!