Why Tomato, ricotta and olive salad?
During summer I find it hard to justify making a proper sit down dinner. As the days get longer and night time falling later and later, I find myself happily getting lost in the extended hours of the day - leaving not much time to prepare a laborious dinner.
Salads are always a favourite during the warmer weather and by using delicious produce , they can make a delicious and easy dinner.
Ingredients
2 tablespoons black olive tapanade
4 tablespoons extra virgin olive oil, plus extra to drizzle
2 large heirloom tomatoes, sliced in half
1 punnet of cherry tomatoes on the vine
100g fresh good quality ricotta
1 cup of mixed olives (I like to use a mixture Sicilian, wild and picholine)
¼ cup mixed herbs, picked (I like to use mint leaves, basil and chives)
Juice of 1 lemon
Method
Mix the olive tapanade with the olive oil until it is loose in consistency and season with black pepper.
Arrange the tomatoes on a large platter and season with salt and pepper. Spoon over the ricotta and scatter with olives and herbs.
Drizzle over the tapanade and squeeze with lemon and a drizzle of extra virgin olive oil.
Serves 4
Bon Appetite
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