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.

Course Salad, Side Dish

Cuisine American

Keyword easy summer appetizer, fresh tomato salad, heirloom tomato salad, heirloom tomatoes, summer tomato salad, tomato salad with whipped feta, whipped ricotta, whipped ricotta feta

Prep Time 15

Total Time 15

Servings

Calories 355kcal

Author Cathy Pollak

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.

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Nutrition