Serve tricolore salad with a twist using heritage tomatoes, ricotta and salsa verde. A lovely summery side dish for a picnic, barbecue, or light lunch
Prep:25 mins
Serves 4
650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways½ red onion, finely sliced100g podded broad beans50g ricotta
STEP 1Toss the sliced tomatoes and onion in a bowl with a bit of salt and set aside.STEP 2Finely chop the herbs for the salsa verde. Pound the garlic, Dijon mustard and capers using a pestle and mortar and add to the herbs. Add seasoning and the oil. Add the vinegar, little by little, tasting as you go, until the sauce has the right amount of acidity – it needs to be punchy without losing the grassy, fresh flavour of the herbs.STEP 3Bring a pan of water to the boil and plunge the broad beans in for a couple of mins, then drain, cool in cold water and peel away the shells.STEP 4Divide the tomatoes and onions between plates or spread out on a platter. Dot the ricotta around and spoon over the salsa verde. Scatter with broad beans and serve.
