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Summer calls for a salad bursting with color and freshness, and this Summer Salad with Herbed Ricotta and Balsamic Vinaigrette delivers. Creamy ricotta flecked with garden herbs meets juicy heirloom tomatoes, crisp cucumber, spicy radish, and just the right zing from balsamic dressing. It is my midsummer ritual whenever tomatoes are at their sweetest and backyard herbs are overflowing.
The first time I served this at a family picnic my mom kept sneaking bites straight from the platter. She claims the herbed ricotta makes the whole salad taste fancy even though it takes just a minute to stir together.
Ingredients
- Ricotta cheese: Choose a traditional whole milk ricotta for creaminess and body. This forms the creamy base that balances the vegetables.
- Fresh basil: Bright, peppery, and fresh. Chop finely right before using for maximum flavor.
- Fresh oregano: Earthy and floral. Use only the leaves and chop them well for even mixing.
- Fresh thyme: Lemon-scented and soft. Select sprigs with tender leaves and avoid tough stems.
- Olive oil: Opt for extra virgin with a peppery bite, since this is a raw dressing.
- Balsamic vinegar: Go for thick, aged balsamic if possible, for mellow round notes.
- Salt and pepper: Taste your salt first as finishing salts can vary. Blending black pepper just before serving offers the best lift.
- Heirloom tomatoes: The star. Look for deeply colored varieties that feel heavy for their size. Stay away from anything too soft or watery.
- English cucumber: Choose seedless. Firm cucumbers have crunch without bitterness.
- Radishes: Pick firm radishes without cracks or soft spots. Slice thinly for the proper bite and zing.
- Red onion: Select sweet or mild red onion. Slice thin for mild punch and color contrast.
- Serrano pepper: This adds a sharp kick. Only include if you like heat. Remove seeds for less fire.
- More basil and oregano: For a double hit of fragrance and color.
Step-by-Step Instructions
- Prepare the Herbed Ricotta:
- Mix ricotta cheese, basil, fresh oregano, and thyme together in a small bowl until the herbs are evenly distributed. My secret is to let it sit for ten minutes so the flavors meld and the ricotta turns aromatic.
- Make the Dressing:
- In another bowl, whisk olive oil, balsamic vinegar, salt, and pepper until thick and emulsified. Taste and adjust the seasoning. The dressing should taste both sharp and smooth at once.
- Arrange the Vegetables:
- Spread tomato slices on a large platter. Top with cucumber, radishes, and red onion. Try layering so colors and textures alternate, this makes every bite interesting.
- Dress the Salad:
- Drizzle the balsamic vinaigrette over the arranged vegetables. Let a little pool at the bottom for scooping up with bread. Season lightly with more salt and pepper if needed.
- Add Heat and Ricotta:
- Scatter the chopped serrano pepper over the vegetables, if desired. Dollop the herbed ricotta over the tomato slices in small spoonfuls so everyone gets a taste without overpowering any one bite.
- Garnish and Serve:
- Finish with a shower of fresh basil and oregano for a color pop and herbal finish. Serve immediately so the textures stay crisp and the ricotta stays cool against juicy tomatoes.
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Every summer I patiently wait for the first tomatoes from our neighbor’s garden. It is a toss up some years whether the sweet tomatoes or the gentle herbed ricotta is the main attraction. My kids always want extra ricotta to scoop up with bread at the end.
Storage Tips
This salad is best fresh, but you can prep the herbed ricotta and sliced veggies a few hours ahead. Keep them separate and assemble just before serving. Cover tightly and store ricotta in the fridge up to two days. Leftovers will lose some crispness but are still delicious.
Ingredient Substitutions
No ricotta? Use whipped goat cheese or soft feta instead. If you lack fresh oregano or thyme, try parsley or mint. For more punch, swap in sherry or red wine vinegar instead of balsamic. You can add sweet peppers instead of serrano for less heat.
Serving Suggestions
This salad shines alongside grilled fish or chicken, or as a main with crusty bread. Add chickpeas or white beans to make it heartier. Serve with chilled rosé for the perfect summer spread. It often appears at my family gatherings because it sits well at room temperature.
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I learned one summer not to skip really fine chopping of the herbs. It brings out their aroma and prevents big leafy bites that overpower the salad. Once you master the rhythm of layering and freshness, you will return to this salad every tomato season.
Frequently Asked Questions
- → What type of tomatoes work best for this salad?
Heirloom tomatoes offer the best flavor and color for this salad, but cherry or vine-ripened tomatoes can also be used for great results.
- → Can I prepare the herbed ricotta in advance?
Yes, the herbed ricotta can be made up to a day ahead and kept refrigerated for convenient assembly just before serving.
- → Is there a substitute for serrano pepper?
If you prefer a milder flavor, swap serrano with sliced jalapeños or omit it entirely for less heat.
- → What pairs well with this summer salad?
This salad complements grilled meats, fresh bread, or can stand alone for a light, refreshing lunch.
- → How can I make this salad dairy-free?
Try using a dairy-free ricotta alternative or add creamy avocado slices for a similar rich texture without dairy.