Tomato and ricotta salad

Serves : 4

Preparation time : 15 minutes

Ingredients

• 500 ml (2 cups) cherry tomatoes, halved
• 2 to 3 large multicoloured tomatoes, thickly sliced
• 500 ml (2 cups) strawberries, halved
• 1 small red onion, thinly sliced
• 500 ml (2 cups) flavored ricotta (see below)
• 125 ml (1/2 cup) shelled pistachios
• Salt and pepper to taste

Ricotta cheese

• 500 ml (2 cups) ricotta
• 60 ml (4 tbsp.) basil leaves, chopped
• 60 ml (4 tbsp.) chives, snipped
• 15 ml (1 tbsp.) honey
• 1 pinch Espelette pepper
• Salt and pepper to taste

The vinaigrette

• 1 clove garlic, minced
• 60 ml (4 tbsp.) white balsamic vinegar
• 30 ml (2 tbsp.) red wine vinegar
• 120 ml (8 tbsp.) olive oil
• Salt and pepper to taste

Garnish

• 1 whole garlic clove
• 4 slices toasted country bread
• Flower of salt

Preparation

1. In a bowl, combine ricotta, basil, chives, honey, chili pepper, salt and pepper. Check seasoning and set aside.
2. Using a blowtorch, brown a few cherry tomatoes to give them a toasted appearance.
3. In a separate bowl, combine the dressing ingredients: garlic, balsamic vinegar, red wine vinegar, olive oil, salt and pepper.
4. Then add tomato slices, cherry tomatoes, strawberries, red onion and mix. Check seasoning.
5. Rub a garlic clove over each slice of bread.
6. Spread the ricotta mixture, tomato salad and pistachios on each plate, and place a slice of bread on top.