Tomato salad with ricotta, broad beans & salsa verde recipe | Good Food

Ingredients

• 650g heirloom tomatoes of different shapes and sizes, sliced and cut in different ways
• ½ red onion finely sliced
• 100g podded broad beans
• 50g ricotta
• 1 pack flat-leaf parsley leaves picked
• 3 tarragon sprigs, leaves picked
• 1 pack basil leaves only
• 1 pack chervil leaves only
• 1 clove garlic finely chopped
• 1 tsp Dijon mustard
• 2 tbsp small capers drained
• 150ml extra virgin olive oil
• 1-2 tsp good quality sherry vinegar