Height-of-Summer Tomato Salad Recipe | Vegetarian Times Skip to main content

Height-of-Summer Tomato Salad

We’ve taken the classic tomato-basil combination and turned it into an easy-to-eat salad (no knives necessary) that showcases the incredible flavor of sun-ripened summer tomatoes. Make the dressing ahead, and let sit overnight in the fridge to maximize flavor.



Ingredient Line: 
⅔ cup fresh basil leaves, plus more for garnish
Ingredient Line: 
3 cloves garlic, minced (1 Tbs.)
Ingredient Line: 
2 ½ Tbs. olive oil
Ingredient Line: 
12 oz. heirloom or other peak-season tomatoes, cut into different shapes
Ingredient Line: 
1 medium cucumber, peeled, halved, and sliced
Ingredient Line: 
¼ small red onion, thinly sliced
Ingredient Line: 
1 ½ oz. ricotta salata, crumbled


1. To make Dressing: Purée basil and garlic with 1/2 tsp. olive oil in food processor. Stir in remaining olive oil.

2. To make Salad: Toss together tomatoes, cucumber, red onion, and ricotta salata in large bowl. Pour Dressing over mixture, and stir to combine. Season with salt and pepper, if desired. Garnish with basil leaves.

Nutrition Information: 

2 g
Total Fat: 
8 g
Saturated Fat: 
2 g
4 g
8 mg
94 mg
1 g
2 g
Serves 6

Comments on this Recipe

Be careful when searching for the ricotta salata. When I was going to purchase some at Whole Foods I noticed that it was made with animal rennet. The lady at the cheese counter said that all ricotta salata was made with animal rennet and she recommended a particular feta cheese, Redwood Hill Farm Raw Milk Feta from Sebastopol, CA

Simple, timely, delicious, mouth-watering anticipation, enjoy !