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Easy Tomato and Ricotta Salad

Easy Tomato and Ricotta Salad

Tomato and ricotta salad is a bright fresh salad loaded with great flavor and texture. The fresh ricotta is a perfect pair with fresh tomatoes and the pistachios, sunflower seeds and olive oil dressing really bring it all together!

When looking at these colors, if this isn’t the face of beautiful food I do not know what is. This salad was inspired by a trip to a local restaurant here in Austin which is now closed. I loved ordering this salad and I decided to re-create it at home.

This dish is best made when tomatoes are ripe and in season but I do make it all throughout the year. I also love this dish because if you are like me and use ricotta in recipes, I never seem to use up all of that ricotta and always have some leftover.

This dish is perfect for that leftover ricotta from another recipe. So if you are in need of more ricotta recipes, this is a great option!

On the weekend, I will make my ricotta pancakes for breakfast or my ricotta cake, on a Saturday and then make this light meal as a lunch on Sunday. It makes for a great weekend of meals this way. We love eating this al fresco in the warmer weather.

ricotta and tomato salad outside on table

This Italian tomato salad is super easy to make, tasty and really takes advantage of the great fresh and healthy flavors of summer.

Here are the ingredients you will need to make this tomato and ricotta salad:

  • Fresh tomatoes (you can use large tomatoes and quarter them or cherry tomatoes cut in half).
  • Fresh whole milk ricotta. I strongly suggest a good quality whole milk ricotta because it is sweet and creamy and really makes this dish!
  • Roasted and salted pistachios.
  • Sunflower seeds.
  • Extra virgin olive oil.
  • Lemon.
  • Honey
  • Salt and pepper to taste
  • Good crusty garlic bread (optional but highly recommended to go with this. Here is my favorite crostini recipe).

The ingredients are fairly simple with this dish. The only non usual suspects are the pistachios and sunflower seeds which really add the extra flavor and texture to this meal and makes it amazing.

I mentioned good crusty garlic bread in the ingredients list because this is what I love to serve alongside this salad. You can eat this ricotta and tomato salad just as is though. I like to alternate between a bite of crusty bread and a bite of salad 🙂

Crusty Garlic Bread

My family really loves spreading this tomato and ricotta salad over their bread. There is no wrong way to enjoy this dish!

This tomato salad recipe is really all about assembling. There is no cooking for the salad portion of the meal. The only cooking involved is for the garlic bread and that takes jus a few minutes.

This tomato and ricotta salad makes a great light meal on hot days or a light meal anytime of year when you are looking for something fresh to eat.

tomato salad

You like tomatoes? You will love these other tomato recipes:

Easy Tomato and Ricotta Salad

A fresh and full of flavor Italian salad with tomatoes, ricotta, nuts and dressing.
Prep Time10 mins
5 mins
Total Time15 mins
Course: Salad
Cuisine: Italian
Servings: 2


  • 3 Fresh Heirloom tomatoes or 1 pint of cherry tomatoes (or halved if cherry tomatoes, quartered if using large tomatoes)
  • 1/4 cup Pistachios roasted and lightly salted
  • Sunflower seeds roasted small sprinkling
  • 1 cup fresh ricotta 1/2 cup
  • 2 tbsp Olive oil 2 tbsp
  • 1 Lemon squeezed fresh
  • a little drizzle of honey
  • kosher salt and pepper to taste


  • In a medium bowl, add the olive oil, lemon juice, honey and a sprinkle of salt and pepper and whisk well.
  • Throw in your quartered tomatoes, roasted pistachios and sunflower seeds and toss to combine in the vinaigrette.
  • Now add small spoonfuls of the ricotta to the 2 plates making sure it is evenly distributed on the plates. (You can also just add all of it to one plate and let people serve themselves.)
  • Evenly plate the tomatoes mixture on to two plates.
  • Serve as is or with garlic crostini.
  • Enjoy!


Here is my favorite crostini recipe. Just leave off the oregano if you don’t like the flavor.

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