Whipped ricotta and tomato salad… the perfect summer appetiser. An easy, healthy, no cook recipe that you can serve up as an appetiser or a light vegetarian dinner on a summer evening.

Creamy, tangy and so reminiscent of an Italian summer.

Why you’ll love this recipe:

No cooking required – whip (literally) this up on a hot day for a no-cook dinner.

It’s beautiful. Impress with this appetiser on the table at your next dinner party.

Enjoy al-fresco dining this Summer – serve up this tasty light meal outside after a long day in the office.

It’s fun – feed a crowd with ease and let them make their own bruschetta.

How to make Whipped Ricotta and Tomato Salad:

Ingredients:

300g cherry tomatoes (halved)
1 shallot (finely diced)
1 clove garlic (minced)
1 tbsp extra virgin olive oil
2 tsp balsamic vinegar
Handful fresh basil leaves (chopped)
Salt & pepper

500g fresh ricotta (use 250g if you want a higher tomato > ricotta ratio!)
Large drizzle honey
Handful fresh thyme leaves
Salt & pepper

Fresh crusty bread (we love sourdough)

How to:

Make the tomato salad – mix salad ingredients together bowl and set aside to marinate for at least 15 minutes.

Whip ricotta with salt/pepper in a food processor until creamy (about 60 seconds, it doesn’t take long!)

Dollop ricotta onto a serving dish, top with honey, thyme, more salt and cracked black pepper

Top the ricotta with tomato salad and serve with fresh crusty toasted bread

Serve this up on a beautiful plate to really stand out – we love our Denby Pottery plates for this!

Tips & Tricks:

You can make the tomato salad ahead of time and store in the fridge for up to 24 hours – just be sure to bring it up to room temperature before serving.

Use any tomatoes you have access to – local tend to taste better, just cut them to bite size and they’ll be delicious

If you like this recipe, we think you’ll love these other summer time recipes:

Easy Pea Risotto

Crispy Smashed New Potatoes with Pesto

Tomato, Basil and Mozzarella Risotto