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Summer Salad with Herbed Ricotta and Balsamic Vinaigrette – a simple salad with heirloom tomatoes, cucumbers and radishes, all drizzled with a simple balsamic vinaigrette and a dollop of herbed ricotta!
I bought some gorgeous heirloom tomatoes the other day when we went to the market and I just knew they were going to make a perfect salad. Now when I make salads I also like my salads simple, though every once in a while you’ll catch me throwing in some berries, or mangoes or some sort of fruit in my salads, I like to stick to simple dressings like olive oil and lemon or balsamic vinegar.
So let’s talk about this salad a bit because it’s worth talking about. Lots of gorgeous tomatoes, cucumbers, radishes and red onions. Then I got the brilliant idea to add some serrano peppers and boy did it kick it up a notch. Maybe it was just my serrano pepper because it was hot as all heck but oh yeah it was worth it.
Summer Salad with Herbed Ricotta
Then there are lots of herbs here that I used to combine with the ricotta cheese. All fresh, of course, some thyme, oregano and some basil, make sure you chop them finely and mix it in with the ricotta, so good. And the dressing, as I said, a bit of olive oil, a bit of balsamic vinegar, salt and pepper. That’s all you really need for tons of flavor.
Ingredients In Summer Salad with Herbed Ricotta
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Cheese – Ricotta cheese is essential!
- Herbs – Fresh basil, oregano, and thyme.
- Dressing – Olive oil, balsamic vinegar, salt and pepper.
- Pepper – Serrano pepper sliced up for a little touch of heat. Feel free to skip it if you don’t like the heat.
- Herbs – Fresh basil and oregano.
- Veggies – Heirloom tomatoes, cucumber, sliced radish, and red onion.
Can’t Find Heirloom Tomatoes?
Regular tomatoes will work just fine in this recipe so feel free to substitute those in for the heirloom tomatoes I used here. Do you love cherry tomatoes? I certainly won’t stop you from using them!
Not A Fan Of Serrano?
You can use jalapeños in place of the Serrano, or leave them out completely if you don’t like spice. Because believe me it does kick this recipe up a notch!
How To Make Summer Salad with Herbed Ricotta
Prep the cheese: In a small bowl combine the ricotta cheese with the basil, fresh oregano and thyme. Set aside.
Create the dressing: In another small bowl whisk together the olive oil, balsamic vinegar, salt and pepper.
Assemble the salad: Arrange the tomato slices, cucumber, radishes and onion on a large platter then drizzle with the dressing. Season with salt and pepper if needed, then top with serrano peppers and dollop ricotta mixture evenly over the tomato slices.
Finish the dish: Garnish with fresh basil and oregano. Serve immediately.
What Can I Serve With My Summer Herbed Ricotta Salad?
I mean sometimes I’ll just sit down with a big bowl of this salad and go to town and sometimes I’ll pair it alongside some perfectly delicious and tender entrees. Either way it is a real winner
- Beer Can Chicken
- Beef Brisket Gyros
- Honey Mustard Chicken
- Perfect Pulled Pork
- Instant Pot BBQ Pulled Pork
- Instant Pot BBQ Pork Ribs
- Garlic and Paprika Chicken
- Lemon Dill Pan Fried Salmon
Can I Make This Dish In Advance?
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.
More Must Try Salads:
- Kale and Quinoa Salad with Lemon Vinaigrette
- Warm Kale Salad with Roasted Butternut Squash
- Creamy Cucumber Salad
- Mexican Street Corn Slaw
- Greek Salad
- Fattoush Salad
- Mediterranean Couscous Salad
- Waldorf Salad
- Chicken Shawarma Tabbouleh Salad
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Summer Salad with Herbed Ricotta and Balsamic Vinaigrette
For Herbed Ricotta
- 1/3 cup ricotta cheese
- 2 basil leaves chopped finely
- 1 tsp fresh oregano chopped finely
- 1 tsp fresh thyme chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 lb heirloom tomatoes cut into 1/2 inch slices
- 1/2 English cucumber sliced
- 6 radishes sliced
- 1/2 red onion sliced
- 1 serrano pepper chopped
- 1/4 cup basil leaves chopped
- 1 tbsp oregano leaves
- In a small bowl combine the ricotta cheese with the basil, fresh oregano and thyme. Set aside.
- In another small bowl whisk together the olive oil, balsamic vinegar, salt and pepper.
- Arrange the tomato slices, cucumber, radishes and onion on a large platter then drizzle with the dressing. Season with salt and pepper if needed, then top with serrano peppers and dollop ricotta mixture evenly over the tomato slices.
- Garnish with fresh basil and oregano.
- Serve immediately.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.