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

Tomato salad with ricotta, broad beans & salsa verde

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Prep: 25 mins 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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal418
  • fat40g
  • saturates6g
  • carbs8g
  • sugars6g
  • fibre5g
  • protein5g
  • salt1.1g
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Ingredients

  • 650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ red onion, finely sliced
  • 100g podded broad beans
  • 50g ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

For the salsa verde

  • 1 pack flat-leaf parsley, leaves picked
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 3 tarragon sprigs, leaves picked
    Tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 pack basil, leaves only
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 pack chervil, leaves only
    Chervil

    Chervil

    chur-vil

    Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…

  • 1 clove garlic, finely chopped
  • 1 tsp Dijon mustard
  • 2 tbsp small capers, drained
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

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

Method

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

  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.

  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.

  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.

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