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Tomato Ricotta Salad

I love summer fresh tomatoes served with buratta, olive oil and balsamic. This recipe removes the buratta and uses ricotta, which has a similar flavor and texture to the filling of burrata. Serve this salad with crusty bread and a glass of chianti.
Servings: 6


  • 4 cups tomatoes on the vine, halved
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup ricotta
  • 1/4 cup balsamic vinegar
  • salt, to taste
  • pepper, to taste
  • 1/4 to 1/3 cup basil leaves, chiffonade


  • In a serving bowl, combine the tomatoes, olive oil, ricotta, balsamic, salt, pepper and basil. Stir to combine. Place into the fridge to chill. Serve cold with cruty bread.