Heirloom tomato salad over whipped ricotta feta pairs juicy peak-season tomatoes with a light, creamy ricotta-feta spread, a simple lemon vinaigrette, and fresh basil for a salad that lets really good tomatoes shine.
Heirloom Tomato Salad Over Whipped Ricotta Feta with Fresh Basil and Lemon
This heirloom tomato salad over whipped ricotta feta is a recipe I’ve been thinking about lately. This past week, the tomato girl finally showed up at the farmers market with her heirloom tomatoes, and I made this a few different ways before deciding this was how I wanted it to taste. Really ripe ones don’t need much. A light ricotta-feta spread and a very simple lemon vinaigrette add enough nuance without covering up everything that makes heirloom tomatoes worth waiting for.
What I wanted to do was keep the tomatoes in large pieces and spoon them over the whipped ricotta-feta instead of making it into another composed crostini recipe. Heirloom tomatoes have a lot more range than the tomatoes we eat the rest of the year. Some are sweet and almost fruity, others are bright and tangy, and the darker ones, my favorites, have an earthy flavor. I wanted the cheese to catch all the tomato juice underneath, while the basil, lemon, red wine vinegar, and garlic give the tomatoes enough flavor without covering up what makes each one taste different.
You can put the whole bowl in the middle of the table and let everyone take from it, either as part of dinner or with toasted sourdough for a small bite. Of course any ripe tomatoes will work, but heirlooms are especially good because every slice adds something different, which is why I wait for them.
What Makes This Recipe Different
- I used ricotta with the feta because whipped feta on its own can be pretty salty and dense. The ricotta softens it and makes it creamier, which is what I wanted under the tomatoes.
- Keeping the dressing simple is really important with heirloom tomatoes if you want to taste what makes each one different. A bigger vinaigrette started to make every tomato taste the same, which defeated the entire point.
- I dressed the tomatoes before putting them on the platter so every piece had olive oil, vinegar, lemon, garlic, and basil on it. A drizzle over the top always misses half of them, and then one tomato gets everything while another gets nothing.
- I keep the tomatoes and whipped ricotta-feta in separate layers instead of mixing them together. The tomato juices run down into the cheese while the tomatoes stay intact on top, which keeps it from turning into one big creamy salad.
Ingredients
- Heirloom tomatoes – Look for tomatoes that are ripe but still firm enough to slice. I like using a mix of colors because some are sweet, others are more acidic, and the darker varieties have an earthier flavor.
- Whole milk ricotta and feta – Ricotta keeps the base soft and creamy, while the feta adds salt and tang. If I have homemade ricotta cheese on hand, I’ll use that.
- Extra virgin olive oil – Use one you like because it goes into both the whipped ricotta-feta and the dressing, so you really taste it.
- Fresh lemon juice and zest – The juice goes into both parts of the recipe, while the zest gives the whipped ricotta-feta more lemon flavor without thinning it out.
- Red wine vinegar – I used this instead of balsamic because it adds acidity without adding extra sweetness.
- Fresh garlic – Grating it into a paste helps it disappear into the dressing and the whipped cheese instead of leaving raw pieces behind.
- Fresh basil – This is one place where dried basil isn’t the same. Fresh basil and ripe tomatoes belong together.
- Fine sea salt and freshly cracked black pepper – Season both the whipped ricotta-feta and the tomatoes as you go, especially since feta can vary quite a bit in saltiness.
- Red pepper flakes and flaky sea salt – Both are optional, but I like them at the end for a little heat and a few salty bites over the top.
How to Make Heirloom Tomato Salad Over Whipped Ricotta Feta
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (whip the cheese)
Add the feta, ricotta, olive oil, lemon juice, lemon zest, garlic, and sea salt to a food processor and blend until smooth and creamy. If it feels too thick to spread easily, add another spoonful of olive oil and blend again. Spread the whipped ricotta-feta onto a serving platter or shallow bowl, using the back of a spoon to make a few swoops for the tomatoes and the juices. - Step Two (dress the tomatoes)
Slice the heirloom tomatoes into thick ½-inch slices, then cut the larger slices into halves or quarters so they are easier to scoop. Whisk together the olive oil, red wine vinegar, lemon juice, and grated garlic, then pour it over the tomatoes with the chopped basil. Toss everything gently so the tomatoes keep their shape, but every piece still gets some of the dressing. - Step Three (assemble the salad)
Spoon the dressed tomatoes over the whipped ricotta-feta, making sure some of the dressing and tomato juices come along too. Finish with another drizzle of olive oil, red pepper flakes, flaky sea salt, and freshly cracked black pepper if you like. Serve right away. Toasted sourdough, crostini, or grilled baguette slices are great alongside it if you want them.
Recipe Tips
- Let the ricotta and feta sit out for a little while before blending. They blend together more easily when they aren’t ice cold.
- Don’t refrigerate the whole tomatoes before making the salad. They taste better at room temperature, and the texture stays much nicer.
- Use tomatoes that are fully ripe but still firm enough to slice. If they’re too soft, they’ll break apart once they’re dressed.
- Don’t drain off the tomato juices. That is some of the best part, especially once it starts running into the whipped ricotta-feta.
- Toss the tomatoes only as much as needed. Heirlooms can be delicate, and I like keeping the larger pieces intact on the platter.
- Finish with flaky sea salt at the very end. It gives you little salty bites on top without making the entire salad too salty.
- Toasted sourdough is my favorite thing to serve with this, but grilled baguette or crostini works too.
Storage
- Leftovers can be refrigerated for up to one day, but the tomatoes will be much softer and the whole dish will get juicier overnight.
- Store the tomatoes and whipped-feta ricotta separately.
- I would not freeze any part of this recipe.
FAQs
- Can I make this ahead of time?
Yes, but wait to assemble it until just before serving. You can make the whipped ricotta-feta ahead, but dress the tomatoes at the last minute so they don’t release too much juice. - Can I use regular tomatoes instead of heirloom tomatoes?
Yes, but use the ripest tomatoes you can find. Heirlooms have more variation in sweetness, acidity, color, and texture, but good garden or farmers market tomatoes will still be delicious. - Can I make the whipped ricotta-feta ahead?
Yes. Keep it covered in the refrigerator for up to three days. Give it a stir before spreading it onto the platter, and add a small drizzle of olive oil if it has thickened. - What should I serve with heirloom tomato salad?
I like serving it alongside grilled chicken, steak, fish, or even a simple pasta. If I’m serving it as an appetizer, toasted sourdough, grilled baguette, or crostini are all great choices. - Do I need a food processor?
A food processor gives you the smoothest texture, but a high-powered blender will also work. You can make it by hand, but it will be more rustic and not quite as creamy.
From My Kitchen Notes
Small observations from the margins.
- Heirloom tomatoes are what happen when nobody asks every beautiful thing to look the same.
- Tomatoes spend all summer becoming themselves, only to be cut open the moment they finally get there.
- Some things only reveal what they’ve been holding after the knife goes through them.
- A tomato can be sweet, acidic, earthy, and slightly bruised all at once, which feels more honest than choosing one thing.
- The tomato girl appearing at the farmers market is not technically a holiday, although I have organized a surprising amount of my life around it.
- Peak season is a very brief window between not yet and too late.
- Good tomatoes make a persuasive argument for waiting, which is irritating when waiting has rarely been my preferred method of getting anywhere.
- There is a brief point every summer when tomatoes taste like everything they were supposed to be. Miss it, and no amount of optimism in January will bring it back.
- I tried giving the tomatoes more, but they were already saying enough. Every additional ingredient felt like somebody talking over the person everyone came to hear.
- The cheese catches what the tomatoes can’t keep to themselves.
- The darker tomatoes always taste as though they know something the red ones have not been told. It’s the same with red and white wine.
- The best tomatoes are usually the ones with the least interest in symmetry.
- Every slice is different, which is inconvenient only if sameness was the goal.
- Heirloom tomatoes have great shoulders.
- Cut them thick enough that they still feel like tomatoes on the fork. Thin slices turn my summer obsession into something others mistake for garnish.
- A platter in the middle of the table changes the mood. People take one piece, then another, and eventually abandon the idea that this was merely something to have before dinner.
- Some things are worth doing less to, although figuring out those things has taken me considerably longer than slicing a tomato.
- The final spoonful, streaked with tomato juice and whipped cheese, usually belongs to whoever has been paying the closest attention.
More Ways to Use Ripe Summer Tomatoes
- Cucumber Tomato Onion Salad with Apple Cider Vinegar – Crisp, juicy summer classic.
- Tomato Gratin – Also delicious with heirlooms.
- Basil Spaghetti with Cheesy Broiled Tomatoes – Peak summer pasta dinner.
- Homemade Pico de Gallo – Fresh, chunky tomato salsa.
- Cucumber Feta Salad with Red Onion and Lemon Dressing – Crisp, tangy summer salad.
- Panzanella – Bread salad starring tomatoes.
This post may contain affiliate links. Please read my disclosure policy.
Heirloom Tomato Salad Over Whipped Ricotta Feta
A fresh summer salad featuring juicy heirloom tomatoes spooned over a creamy whipped ricotta-feta base with basil and a simple lemon vinaigrette. It's an easy appetizer or light meal that makes the most of peak tomato season.
Servings: 4
Calories: 355kcal
Equipment
- food processor Whips the ricotta-feta until smooth and creamy.
- mixing bowls (large and small). Tosses the tomatoes with the dressing and whisks the vinaigrette.
Ingredients
Whipped Ricotta-Feta:
- 4 oz (113 g) feta cheese
- ¾ cup (185 g) whole milk ricotta cheese
- 2 to 3 tbsps (30-45 ml) extra virgin olive oil
- zest of 1 lemon
- 2 tbsps (30 ml) fresh lemon juice
- 1 clove garlic grated or minced
- ½ tsp (3 g) fine sea salt
Tomato Salad:
- 2 to 3 large (~ 2 lbs / 900 g) heirloom tomatoes sliced
- 3 tbsps (45 ml) extra virgin olive oil
- 1 tbsp (15 ml) red wine vinegar
- 2 tsps (10 ml) fresh lemon juice
- 1 clove garlic grated to a paste
- ½ tsp (3 g) fine sea salt
- ¼ tsp (0.5 g) freshly ground black pepper
- 2 tbsps (5 g) chopped fresh basil
Optional Garnishes:
Instructions
- Combine the feta, ricotta, olive oil, lemon zest and juice, garlic, and sea salt in a food processor. Process until smooth and creamy, adding a little more olive oil if needed to reach your desired consistency. Spread the whipped ricotta-feta onto a serving platter or shallow bowl.4 oz (113 g) feta cheese, ¾ cup (185 g) whole milk ricotta cheese, 2 to 3 tbsps (30-45 ml) extra virgin olive oil, zest of 1 lemon, 2 tbsps (30 ml) fresh lemon juice, 1 clove garlic, ½ tsp (3 g) fine sea salt
- Slice the heirloom tomatoes into ½-inch (1.25 cm) thick slices, then cut them into halves or quarters, depending on their size.2 to 3 large (~ 2 lbs / 900 g) heirloom tomatoes
- Whisk together the olive oil, red wine vinegar, lemon juice, grated garlic, salt and pepper in a small bowl until well combined.3 tbsps (45 ml) extra virgin olive oil, 1 tbsp (15 ml) red wine vinegar, 2 tsps (10 ml) fresh lemon juice, 1 clove garlic, ½ tsp (3 g) fine sea salt, ¼ tsp (0.5 g) freshly ground black pepper
- Place the tomatoes in a large bowl. Add the basil, pour the dressing over the tomatoes, and gently toss until evenly coated.2 tbsps (5 g) chopped fresh basil
- Spoon the dressed tomatoes over the whipped ricotta-feta. If desired, finish with a drizzle of olive oil, red pepper flakes, flaky sea salt, and freshly cracked black pepper.extra virgin olive oil, red pepper flakes, flaky sea salt, freshly cracked black pepper
- Serve immediately with toasted sourdough, crostini, or grilled baguette slices for scooping.
Notes
- Use ripe heirloom tomatoes for the best flavor and texture.
- Let the ricotta and feta sit at room temperature for 15 to 20 minutes before blending for the smoothest consistency.
- Assemble the salad just before serving to keep the tomatoes fresh and the whipped ricotta-feta light.
- The whipped ricotta-feta can be made up to 2 days in advance and refrigerated. Bring it close to room temperature before serving.
If you’re making this Heirloom Tomato Salad Over Whipped Ricotta Feta, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card
Nutrition info is an estimate and will vary depending on the brands you use.
©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.
Nutrition
Nutrition
Nutrition Facts
Heirloom Tomato Salad Over Whipped Ricotta Feta
Amount Per Serving (265 g)
Calories 355
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 9g56%
Polyunsaturated Fat 2g
Monounsaturated Fat 17g
Cholesterol 35mg12%
Sodium 780mg34%
Potassium 505mg14%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 7g8%
Protein 11g22%
Vitamin A 950IU19%
Vitamin C 30mg36%
Calcium 260mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Heirloom Tomato Salad Over Whipped Ricotta Feta? I’d love to hear how it turned out – leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply