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