Heirloom Tomato Salad with Lemon Ricotta

I, at this very moment, am listening to a chipmunk squeak at the top of his lungs.  Non stop.  Over and over and over again.  If you’ve never heard a raging chipmunk in the throes of passion, the effect on your average person is very similar to waterboarding.

But since chipmunks are still screaming around the yard it means summer is still here.  Even though technically it’s autumn, it isn’t shut yourself in the house eating canned ravioli time yet either.

There’s still fresh produce around and good foods to be eaten.  That was an elegant sentence wasn’t it?  Alvin has me a little discombobulated.  Sorry.

You might remember last week I showed you how to make homemade ricotta cheese in 30 minutes with a few ingredients most people always have in their fridge.

Today I’m going to show you what you can do with that ricotta cheese other than eat it by the spoonful while standing in front of the fridge wondering when the earliest you can get in your p’jamas is.

A few weeks ago I went to a restaurant that served a delicious tomato salad that I tried to replicate when I got home.  For some reason I just couldn’t do it, and it wasn’t until I made homemade ricotta cheese that I realized THAT was the difference.

 

 

 

Gather up some tomatoes of your choice (heirloom, cherry, regular) and cut them into bite sized pieces.

Grab your homemade ricotta cheese and a lemon.

Tomato-Salad-large-2

 

 

Squeeze the juice from half a lemon into the full recipe of ricotta cheese (about 1 ½ cups)

Grate a tiny bit of zest on top.  Stir.

Tomato-Salad-large

 

Put your tomatoes on your serving plate then drizzle with olive oil and white balsamic vinegar.

Top tomatoes with coarse sea salt (like Maldon), pepper and a tiny bit of lemon zest.

Serve with a dollop of lemon ricotta cheese. If you’d like it a bit creamier, just mix in some cream or milk.

Tomato Salad 3

Serve and enjoy.

Tomato Salad 4

 

You can make this recipe with store bought ricotta but it just won’t be the same.  Mind you, you didn’t eat the original salad so you probably won’t know the difference.  So do what you want. I’d make the homemade ricotta though.

Now, I’m off to find a recipe that calls for chipmunks.

Just kidding.

Only a complete amateur would need a recipe for chipmunk.