Easy Tomato and Ricotta Salad
A fresh and full of flavor Italian salad with tomatoes, ricotta, nuts and dressing.
Servings: 2
Ingredients
- 3 Fresh Heirloom tomatoes or 1 pint of cherry tomatoes (or halved if cherry tomatoes, quartered if using large tomatoes)
- ¼ cup Pistachios roasted and lightly salted
- Sunflower seeds roasted small sprinkling
- 1 cup fresh ricotta ½ cup
- 2 tablespoon Olive oil 2 tbsp
- 1 Lemon squeezed fresh
- a little drizzle of honey
- kosher salt and pepper to taste
Instructions
- 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!
Notes
Here is my favorite crostini recipe. Just leave off the oregano if you don't like the flavor.
Nutrition
Calories: 440kcal | Carbohydrates: 13g | Protein: 18g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 63mg | Sodium: 105mg | Potassium: 361mg | Fiber: 3g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 29mg | Calcium: 285mg | Iron: 1mg
Nutrition Values are estimates only.
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