nutritional information

Per 3/4-cup serving:

  • Calories: 94
  • Protein: 2 g
  • Total Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 4 g
  • Cholesterol: 8 mg
  • Sodium: 94 mg
  • Fiber: 1 g
  • Sugar: 2 g

Height-of-Summer Tomato Salad

Height-of-Summer Tomato Salad

Serves 6

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

July/August 2010 p.59

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

Dee Krieger - 2011-07-11 21:09:14

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

nichie - 2011-08-06 16:51:55