Your bag is currently empty.
Summertime in Nicola Hewitt's garden sees an abundant harvest of heirloom tomatoes. For Nicola and her family, alfresco dinners are all about simplicity, fresh ingredients and easy preparation. Discover Nicola's go-to Heirloom Tomato Salad recipe below.
For the salad:
5 heirloom tomatoes or tomatoes of your choice
A handful or 1 punnet of cherry tomatoes
3-4 fresh stems of basil leaves
3-4 fresh stems of mint leaves
150g ricotta
For the dressing:
1/2 a teaspoon of sea salt
1/4 teaspoon of dijon mustard
1 lemon (juiced)
1 tablespoon of balsamic vinegar
1/2 teaspoon of sugar
4 tablespoons of good quality extra virgin olive oil
Roughly slice or chop the heirloom tomatoes. Halve the cherry tomatoes. Place in a salad bowl or platter and sprinkle with a good pinch of sea salt and freshly cracked black pepper.
Make a dressing by combining the extra virgin olive oil with sea salt, balsamic vinegar, lemon juice, mustard and sugar. I recommend making this in a jar so you can shake it and get everything mixed together well.
Break up the ricotta and add to the salad.
Place the mint and basil leaves. You can give these a rough chop if you like them this way.
Add as much of the dressing as needed to coat the salad well but not be drowning.
Toss gently to combine before serving.
Note: This can serve roughly 4-5 people as a side salad
Enter the world of peony and discover what inspires, excites, moves and challenges us.
