Description
Ina Garten’s Heirloom Tomato Salad celebrates summer’s bounty with garden-fresh ingredients and simple elegance. Juicy, colorful tomatoes mingle with fresh herbs, creating a light Mediterranean-inspired dish that delights palates with pure, unadorned flavor.
Ingredients
Scale
Main Ingredients:
- 4 cups (1 litre) whole milk
- 2 cups (475 ml) heavy cream
- 2 pints (1.2 litres) assorted heirloom tomatoes
- 2 cups (500 g) fresh ricotta
Herbs and Seasonings:
- 3 tablespoons (45 ml) minced scallions
- 2 tablespoons (30 ml) minced fresh dill
- 1 tablespoon (15 ml) minced fresh chives
- ½ cup (15 g) julienned fresh basil leaves
- 1 teaspoon (5 ml) minced garlic
- Kosher salt
- Freshly ground black pepper
- Fleur de sel
Liquids and Oil:
- 3 tablespoons (45 ml) good white wine vinegar
- 1 tablespoon (15 ml) good olive oil
- Additional olive oil for drizzling
Instructions
- Craft homemade ricotta by positioning a fine-mesh strainer over a deep container, lining it with double-layered dampened cheesecloth. Combine milk and cream in a stainless-steel or enameled pot, incorporating salt, and heat to a vigorous boil over medium flame, stirring intermittently.
- Remove from heat, introduce vinegar, and allow the mixture to rest for 60 seconds until visible curdling occurs. Carefully transfer the mixture into the prepared cheesecloth-lined strainer, permitting drainage at ambient temperature for 20-25 minutes, adjusting based on desired ricotta texture.
- Relocate the ricotta to a clean bowl, discarding the cheesecloth and residual liquid. Refrigerate or utilize immediately within 4-5 days.
- In a medium mixing bowl, blend ricotta with finely chopped scallions, dill, chives, salt, and ground black pepper. Allow the mixture to meld for up to 30 minutes, enabling flavors to harmonize.
- Prepare tomatoes by slicing larger varieties into wedges and halving smaller ones. Combine tomatoes in a separate bowl with minced garlic, extra virgin olive oil, salt, and ground black pepper.
- Moments before serving, gently incorporate fresh basil leaves into the tomato mixture. Artfully spread the herbed ricotta across a large (12-inch/30-centimeter) shallow serving dish.
- Arrange tomatoes around the ricotta using a slotted spoon to minimize excess liquid. Enhance the presentation by drizzling additional olive oil, scattering reserved basil leaves, and sprinkling fleur de sel. Serve at room temperature to maximize flavor complexity.
Notes
- Grab vine-ripened tomatoes bursting with summer sweetness, ensuring each slice delivers maximum flavor and vibrant color.
- Refrigerate ricotta cheese for at least 30 minutes to create a cool, creamy texture that complements the warm tomatoes perfectly.
- Sprinkle fresh herbs like basil, dill, and chives just moments before serving to preserve their delicate aromatics and bright green appearance.
- Drain excess liquid carefully using a slotted spoon to maintain the salad’s crisp texture and prevent unwanted wateriness.
- Sample the dish and fine-tune seasoning with a pinch of sea salt and freshly cracked black pepper to elevate the overall taste profile.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 435 kcal
- Sugar: 3 g
- Sodium: 270 mg
- Fat: 43 g
- Saturated Fat: 24 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 130 mg