The BBC Good Food logo
A serving dish of tomato salad with ricotta, broad beans & salsa verde

Tomato salad with ricotta, broad beans & salsa verde

By
Rating: 5 out of 5.2 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

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
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal418
fat40g
saturates6g
carbs8g
sugars6g
fibre5g
protein5g
salt1.1g
Advertisement

Ingredients

For the salsa verde

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.

Goes well with

Recipe from Good Food magazine, July 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content