Archive for the ‘Recipes’ tag
The Salad of Summer 2008
This salad was an inevitable collision of random events. Somehow, I got inspired to make my own ricotta cheese, realizing how easy it was. And, the first organic tomatoes appeared at the Friday Farmers Market. That afternoon, I bought the tomatoes, and that night, I made the ricotta.
On Saturday, I pondered what to do with the ricotta as a bowl, of cherry tomatoes were staring me in the face. The rest just fell into place.
When I was a kid, there was always a tomato discussion throughout the summer. Besides getting home grown ones from family and neighbors, which were most prized, there was also the discussion of which farm stand had the best ones. I didn’t particularly like any tomato as a kid, and I certainly didn’t want some gnarly and mottled misshapen thing grown in my aunt’s back yard. The only acceptable tomatoes, not that I would eat them mind you, where perfectly and evenly red unblemished abominations, that I would now consider flavorless.
I now know better, and long for the home grown variety or at least from a farm stand, and look forward to next week when my next door neighbors will be on vacation, leaving their lovely tomato plants unchaperoned.
Making your own ricotta might seem like a reach, but it is a rather simple procedure. I was inspired by a post at 101 Cookbooks. It is well worth it making your own ricotta, the flavor difference is enormous, however in a pinch, buying it will be just fine as well.
And if you haven’t checked out 101 Cookbooks, definitely do. Spend some time with the archives, there are a lot of great recipes in there.
The Salad of Summer 2008
Ingredients
- Cherry Tomatoes
- Salt
- Pepper
- Balsamic Vinegar
- Fresh Ricotta
- Fresh Herbs
- Extra Virgin Olive Oil
For side salad
I used about 4-5 cherry tomatoes person. Make this salad when you are ready to serve.
- Quarter the tomatoes, place in the bowls or plates you are going to serve in
- Spinkle tomatoes with a little sea salt
- Drizzle a little bit of balsamic vinegar over the tomatoes
- Place the ricotta on top of tomatoes, a couple of tablespoon of ricotta per serving
- Drizzle extra virgin olive oil.
- Season with salt and fresh cracked pepper.
- Sprinkle fresh herbs on top.
