Friday, July 28, 2017

Tomato Salad with Basil Chimichurri and Ricotta

 For a simple and elegant way to serve your summer farmers' market tomatoes, this speedy salad is perfect. Dressed in a basil chimichurri and speckled with creamy dollops of ricotta cheese, this show-stopping side is perfect for effortless entertaining.

1-1/2      cups fresh basil packed
 1           cup extra-virgin olive oil
 divided  3/4 cup fresh parsley
 pack  1/2 cup fresh cilantro 
 pack  1 tablespoon red wine vinegar 2 teaspoon kosher salt
 divided   1 small shallot
 peeled 1 garlic clove
 peeled 1 medium lime,
juiced 2 pounds heirloom tomatoes,
cut into wedges 
 1/2cup ricotto cheese

1 .  To make the chimichurri, combine basil, ¾ cup olive oil, parsley, cilantro, vinegar, 1 tsp. salt, shallot, garlic, and lime juice in the bowl of a food processor; process until smooth and uniform, about 1 minute.

2 .   Arrange tomato wedges on a serving platter and drizzle with the remaining ¼ cup olive oil and 1 teaspoon salt. Top with spoonfuls of ricotta cheese and drizzle with chimichurri. Serve immediately.
Heart healthy
Howdy friends and readers :
I do so hope you have missed me  , I am back just as sassy as ever to bring you great tasting dishes.
I will bring you up to date on the reason I was  away three months , there was circumstances beyond my control .
Lets get back to good eating ...HUH!!!