Ina Garten’s Heirloom Tomato Salad is made with fresh ricotta, scallions, dill, chives, assorted heirloom tomatoes, garlic, olive oil, basil, and fleur de sel. This delicious Heirloom Tomato Salad recipe creates a tasty appetizer that takes about 50 minutes to prepare and can serve up to 6 people. if you want more salad recipe you can visit. Ina Garten Roasted Beet Salad recipe
More Ina Garten Recipe:
🧡 Why You’ll Love Heirloom Tomato Salad Recipe
- Fresh and Flavorful: The combination of heirloom tomatoes and homemade ricotta brings a burst of fresh, vibrant flavors in every bite.
- Easy to Make: With straightforward ingredients and simple steps, this salad comes together quickly, making it perfect for a last-minute gathering or a light lunch.
- Homemade Ricotta: Using homemade ricotta adds a creamy, rich texture that store-bought versions just can’t match, elevating the salad to a gourmet level.
- Versatile and Beautiful: This salad looks stunning on the plate and works well as an elegant starter or a side dish for a variety of meals.
- Customizable: Feel free to adjust the herbs and tomatoes to suit your taste or seasonal availability, making it a versatile recipe for any time of year.
🍅 Ina Garten Heirloom Tomato Salad Ingredients
For the Salad:
- 2 cups (500 g) fresh ricotta (preferably homemade, recipe follows)
- 3 tablespoons (45 ml) minced scallions (white and green parts, about 2 scallions)
- 2 tablespoons (30 ml) minced fresh dill
- 1 tablespoon (15 ml) minced fresh chives
- Kosher salt and freshly ground black pepper, to taste
- 2 pints (1.2 litres) assorted heirloom tomatoes
- 1 teaspoon (5 ml) minced garlic
- 1 tablespoon (15 ml) good olive oil, plus more for drizzling
- 1/2 cup (15 g) julienned fresh basil leaves, plus extra for garnish
- Fleur de sel, for finishing
For Homemade Ricotta:
- 4 cups (1 litre) whole milk
- 2 cups (475 ml) heavy cream
- 1 teaspoon (5 g) kosher salt
- 3 tablespoons (45 ml) good white wine vinegar
How To Make Ina Garten Heirloom Tomato Salad
- Make the Ricotta: Set a fine-mesh sieve over a deep bowl. Line the sieve with a double layer of dampened cheesecloth. Pour the milk and cream into a medium stainless-steel or enameled pot. Stir in the salt and heat to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and add the vinegar. Let the mixture sit for 1 minute until it curdles. Pour the mixture into the cheesecloth-lined sieve and drain at room temperature for 20-25 minutes, depending on your desired ricotta consistency. Transfer to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or refrigerate for up to 4-5 days.
- Prepare the Salad Base: In a medium bowl, mix the ricotta with scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper. Let it sit for up to 30 minutes.
- Prepare the Tomatoes: Cut the larger tomatoes into wedges and the smaller tomatoes in half. Place them in another bowl with garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- Assemble the Salad: Just before serving, add the basil to the tomatoes and toss gently. Pile the ricotta in a large (30 cm) shallow bowl or oval platter. Arrange the tomatoes around the ricotta using a slotted spoon to discard excess liquid. Drizzle with additional olive oil, sprinkle with reserved basil and fleur de sel, and serve at room temperature.
đź’ Recipe Tips
- Use Ripe Tomatoes: Pick ripe, juicy heirloom tomatoes for the best flavor and texture. They should be slightly soft but firm.
- Chill the Ricotta: Chill homemade ricotta before adding it to the salad for a refreshing taste.
- Don’t Overdress: Use a slotted spoon to add tomatoes, and avoid adding too much liquid to prevent sogginess.
- Add Fresh Herbs Last: Add basil right before serving to keep it fresh. Fresh dill and chives also boost the flavor.
- Adjust Seasoning: Taste the salad before serving and add extra salt and pepper if needed to enhance the flavors.
🎚 How To Store Leftovers Chicken Tikka Masala?
- Refrigerate: Allow the Heirloom Tomato Salad to cool to room temperature, then store in an airtight container in the fridge for up to 1 day.
- Freeze: Freezing is not recommended as the tomatoes and ricotta may become watery and lose their texture.
🍞 What To Serve With Chicken Tikka Masala?
This fresh Heirloom Tomato Salad pairs well with crusty bread, grilled chicken, quinoa, or a light pasta. It can also be served alongside a simple green salad, roasted vegetables, grilled fish, or a cheese platter for a delicious lunch or light dinner.
FAQ’S:
Can I Use Store-bought Ricotta For Heirloom Tomato Salad?
While you can use store-bought ricotta, homemade ricotta adds a creamier texture and richer flavor that enhances the salad. It’s worth making if you have the time.
How Do I Make Sure The Tomatoes Stay Fresh?
To keep tomatoes fresh, use them as soon as possible after cutting. If you need to store them, keep them in an airtight container in the fridge and use them within 1 day.
How Do I Prevent The Ricotta From Becoming Too Soft?
To prevent the ricotta from becoming too soft, ensure you drain it well and avoid adding too much liquid from the tomatoes. Chill the ricotta before using it in the salad.
How Can I Make The Salad Spicier?
To add some heat, you can include a pinch of red pepper flakes or a splash of hot sauce in the dressing. Taste as you go to ensure it’s to your liking.
More Ina Garten Recipe:
Ina Garten Heirloom Tomato Salad Nutrition Facts
- Calories: 225
- Total Fat: 22g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 2.4g
- Monounsaturated Fat: 16g
- Cholesterol: 0mg
- Sodium: 67mg
- Total Carbohydrate: 7.6g
- Dietary Fiber: 1.2g
- Sugars: 6g
- Protein: 0.9g
- Calcium: 19mg
- Iron: 0.6mg
- Potassium: 237.6mg
- Caffeine: 0mg
Ina Garten Heirloom Tomato Salad
Description
Ina Garten’s Heirloom Tomato Salad is made with fresh ricotta, scallions, dill, chives, assorted heirloom tomatoes, garlic, olive oil, basil, and fleur de sel. This delicious Heirloom Tomato Salad recipe creates a tasty appetizer that takes about 50 minutes to prepare and can serve up to 6 people.
Instructions
- Make the Ricotta: Set a fine-mesh sieve over a deep bowl. Line the sieve with a double layer of dampened cheesecloth. Pour the milk and cream into a medium stainless-steel or enameled pot. Stir in the salt and heat to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and add the vinegar. Let the mixture sit for 1 minute until it curdles. Pour the mixture into the cheesecloth-lined sieve and drain at room temperature for 20-25 minutes, depending on your desired ricotta consistency. Transfer to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or refrigerate for up to 4-5 days.
- Prepare the Salad Base: In a medium bowl, mix the ricotta with scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper. Let it sit for up to 30 minutes.
- Prepare the Tomatoes: Cut the larger tomatoes into wedges and the smaller tomatoes in half. Place them in another bowl with garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside.
- Assemble the Salad: Just before serving, add the basil to the tomatoes and toss gently. Pile the ricotta in a large (30 cm) shallow bowl or oval platter. Arrange the tomatoes around the ricotta using a slotted spoon to discard excess liquid. Drizzle with additional olive oil, sprinkle with reserved basil and fleur de sel, and serve at room temperature.
Notes
- Use Ripe Tomatoes: Pick ripe, juicy heirloom tomatoes for the best flavor and texture. They should be slightly soft but firm.
- Chill the Ricotta: Chill homemade ricotta before adding it to the salad for a refreshing taste.
- Don’t Overdress: Use a slotted spoon to add tomatoes, and avoid adding too much liquid to prevent sogginess.
- Add Fresh Herbs Last: Add basil right before serving to keep it fresh. Fresh dill and chives also boost the flavor.
- Adjust Seasoning: Taste the salad before serving and add extra salt and pepper if needed to enhance the flavors.
Ina Garten Heirloom Tomato Salad
