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Summer Tomato Salad W Ricotta Salata & Garlic Vinaigrette

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Ripe tomatoes - sliced

  2. 1/2" thick

  3. 2 cups 474ml Julienned fennel

  4. Creamy Garlic Dressing - (see recipe)

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 2 tablespoons 30ml Minced chives

  8. 1/4 cup 10g / 0.4oz Fresh chervil leaves

  9. 4 Basil leaves - cut chiffonade

  10. 4 oz 113g Ricotta salata cheese - crumbled

  11. 1/2 cup 118ml Nicoise olives - pitted

Instructions Jump to Ingredients ↑

  1. Arrange tomatoes on a platter.

  2. Toss fennel in a bowl with a few tablespoons of the Creamy Garlic Dressing and season with salt and pepper.

  3. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.

  4. This recipe yields 4 servings.

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