A New Take On Classic Tomato Salad

 

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The summer in Ontario has been perfect for both farmers and local vegetable gardens; lots of sunshine and lots of rain too. And right now we are being rewarded big time with the best produce, and especially the best tomatoes, known to humanity. While summer herbs like basil and thyme are spilling out of terra cotta pots all over the city, now is the best time to make this version of a classic tomato salad. 

 

Ontario tomatoes are too good to be fussed with too much. Vine-ripened heirloom varieties are where it’s at, and are best enjoyed with a simple drizzle of good olive oil and some vinegar. The classic caprese salad comes to mind, but if you’re looking for something a little different, try thick slices of tomato topped with herbed ricotta cheese.

 

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We mixed a little chopped fresh parsley, chives and thyme into the ricotta and add a few drops of apple cider vinegar to make it sing. Season well and set aside.

Cut thick slices of tomatoes and lay out on plates. Season well and top with thinly sliced sweet white onion, a few grains of sea salt and a little cracked pepper. Scoop some ricotta on top of each and garnish with a sprig of basil.

Let’s face it, we’re not all gonna make it to heaven, so the next best thing is to bring a little of it to your summer table. This new take on the classic tomato salad will do just that.

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