Kitchen notes · a little help before you start
Summer Salad with Herbed Ricotta and Balsamic Vinaigrette
Good tomatoes deserve more than a passing place on your plate. This salad gives them room to be juicy and sweet, with soft herbed ricotta to balance the sharper vegetables. A generous platter looks especially inviting when you can see all those tomato slices underneath.
- Prep
- 15 min
- Total
- 15 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Mix the ricotta first
Stir the herbs into the ricotta before you build the platter. Once the vegetables are dressed, you’ll want to dollop it over the tomatoes rather than pause to chop and mix.
2. Dress the platter, not a bowl
The vegetables are arranged on a large platter and drizzled with vinaigrette. That keeps the tomato slices looking lovely and gives the ricotta somewhere to sit.
3. Serve it right away
This salad is meant to be served immediately after garnishing, while the tomatoes are juicy, the radishes and cucumber still have crunch, and the ricotta is sitting neatly on top.
Get to know the ingredients
Heirloom tomatoes
Cut the tomatoes into slices so they can anchor the platter. If heirlooms aren’t around, regular tomatoes are fine too.
Serrano pepper
The chopped serrano goes on after the dressing, so its heat stays bright and direct. You can use jalapeño instead, or leave it off if you don’t want spice.
Fresh herbs
The herbs do two jobs: a small amount gets stirred into the ricotta, and more basil and oregano finish the salad. Keep those portions separate as you prep.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Summer Salad with Herbed Ricotta and Balsamic Vinaigrette
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Finish with the fresh basil and oregano, then serve straight away. The garnish is added after the ricotta, so it stays fresh and doesn’t disappear into the dressing.
A little more help as you go
Season after dressing
The vinaigrette already has salt and pepper, but the vegetables get a final check once they’re on the platter. Taste or look over the salad before adding more.
Keep the ricotta in dollops
Spoon the ricotta mixture over the tomato slices instead of spreading it through everything. You’ll get little creamy bites without turning the dressing cloudy.
A few questions you might have
Can I use regular tomatoes instead of heirloom tomatoes?
Yes. Heirlooms are called for, but regular tomatoes will do if you can’t find them. Slice them the same way for the platter.
Does the serrano have to go in?
No. You can swap in jalapeño, or leave the pepper out completely if you don't like spice.
Should I toss the salad after adding the vinaigrette?
No tossing is called for. Arrange the sliced vegetables on a large platter, drizzle the dressing over them, then add the serrano and ricotta.
Why are there two amounts of basil?
They’re used in different places. A small amount of finely chopped basil goes into the ricotta, and the larger chopped amount is used at the end as garnish.
Can I store leftovers?
Yes, store the salad in an airtight container in the fridge for two days. Avoid freezing it, since the vegetables will turn mushy when thawed.
Any more cooking tips?
Regular tomatoes will do if you can’t find heirloom. You can use jalapeños in place of the Serrano, or leave them out completely if you don’t like spice. This salad can be stored in an airtight container in the fridge for 2 days. Unfortunately you can’t freeze this salad as the integrity of the veggies will be completely gone when it thaws, resulting in a big bowl of mush.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
