Recipes from An Epicurious Lifestyle's kitchen

Heirloom Tomato Salad

Heirloom Tomato Salad


About 2 pounds of a mixture of Heirloom tomatoes, large and small

2 cups of ricotta cheese, drained

About a ¼ cup of olive oil

About 4 tablespoons of balsamic vinegar

1 teaspoon of dried oregano

zest of one lemon

About 8-10 fresh basil leaves

Salt and pepper to taste


Slice the larger tomatoes and fan them on the platter. Cut the smaller tomatoes in half and add to platter. Season the tomatoes with about a tablespoon of sea salt. Set aside. In a small bowl, mix the drained ricotta with the oregano, lemon zest, 1 tablespoon of olive oil,  and season with salt and pepper. Take a tablespoon of ricotta mixture and place on tomatoes here and there. Drizzle with balsamic vinegar and the rest of  the olive oil. Place the basil leaves under and around tomatoes. Finish with freshly cracked pepper.

Peter’s Wine Pick: Hanna Sauvignon Blanc

~Happy Cooking!

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