This morning in the kitchen Jeanie Roland joined us from Ella’s Food & Drink in Westerly, Rhode Island.
Summer Tomato and Melon Salad with Ricotta and Herbs were on the menu.
Summer in a bowl, made from the bounty of your garden or local farmers’ market!
The dressing forms naturally from the juices of the macerated watermelon and tomatoes and is then heightened with
MAKES 6 TO 8 SERVINGS
1. Cut the cherry tomatoes in half and cut the large tomato
into small wedges.
Place the tomatoes and melon cubes in a large, shallow
ceramic bowl. Sprinkle with salt and pepper. Drizzle with
vinegar, cover, and let stand for 1 hour.
Drizzle the salad with oil and sprinkle with herbs. Dollop
tablespoons of ricotta on top of the salad and sprinkle
with orange zest. Serve immediately.
3 lbs ripe tomatoes (some cherry
tomatoes and 1 heirloom or
1½ lbs watermelon, cut into large cubes
2 tsp Maldon sea salt
½ tsp cracked black peppercorns
3 tbsp raspberry vinegar
¼ cup extra virgin olive oil
¼ cup torn fresh herbs (such as mint,
marjoram, basil, and parsley)
1½ cups ricotta cheese
Grated orange zest
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