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Tomato salad with ricotta, broad beans & salsa verde

A serving dish of tomato salad with ricotta, broad beans & salsa verde

Tomato salad with ricotta, broad beans & salsa verde

Name: Tomato salad with ricotta, broad beans & salsa verde
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways; ½ red onion finely sliced; 100g podded broad beans; 50g ricotta; 1 pack flat-leaf parsley leaves picked; 3 tarragon sprigs, leaves picked; 1 pack basil leaves only; 1 pack chervil leaves only; 1 clove garlic finely chopped; 1 tsp Dijon mustard; 2 tbsp small capers drained; 150ml extra virgin olive oil; 1-2 tsp good quality sherry vinegar

Rosie Birkett

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Serves 4

Easy

Prep: 25 mins

No cook

A star rating of 5 out of 5.5 ratingsRate

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Serve tricolore salad with a twist using heritage tomatoes, ricotta and salsa verde. A lovely summery side dish for a picnic, barbecue, or light lunch

Gluten-free

Keto

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

650g heirloom tomatoes

of different shapes and sizes, sliced and cut in different ways
½ red onion

finely sliced
100g podded broad beans
50g ricotta

For the salsa verde

1 pack flat-leaf parsley

leaves picked
3 tarragon

sprigs, leaves picked
1 pack basil

leaves only
1 pack chervil

leaves only
1 clove garlic

finely chopped
1 tsp Dijon mustard
2 tbsp small capers

drained
150ml extra virgin olive oil
1-2 tsp good quality sherry vinegar

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Nutrition: Per serving

kcal418
fat40g
saturates6g
carbs8g
sugars6g
fibre5g
protein5g
salt1.1g

Method

step 1

Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.
step 2

Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity – it needs to be punchy without losing the grassy, fresh flavour of the herbs.
step 3

Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.
step 4

Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.

Recipe from Good Food magazine, July 2017

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