Tomato Salad with Mortadella and Ricotta Recipe
Combining seasonal, ripe tomatoes with porky mortadella and creamy ricotta creates a quick and satisfying weeknight meal.
Ingredients
- 1 pound ripe tomatoes (Can be one whole tomato or a few tomatoes)
- 3 ounces mortadella (sliced super thin)
- 4 teaspoons ricotta
- 3 tablespoons olive oil (extra virgin)
- 1/3 cup fresh basil (torn)
- Salt (to taste)
- Pepper (to taste - to grind over the ricotta)
- 1/8 teaspoon chili flake (optional)
Instructions
- Cut the tomato into bite sized pieces after you remove the pulpy, woody core.
- Place the cut tomatoes in a mixing bowl and sprinkle a generous amount of salt. Gently mix the salt and tomatoes.
- Gently lay the tomatoes in a circle, using a large spoon, on a flat white bowl.
- Roll the mortadella slices into florets by rolling them around your two fingers and folding the tops to create a flower shape. The mortadella flowers don't need to be perfect, just attractive.
- Using a small spoon, place 4 to 5 dollops of ricotta on top of the tomatoes. Grind pepper to taste on top of the ricotta.
- Spread the torn basil evenly on top of the salad. Drizzle olive oil over the salad evenly. Serve with a large spoon.
Nutrition
Calories: 377kcalCarbohydrates: 11gProtein: 10gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 29mgSodium: 554mgPotassium: 632mgFiber: 3gSugar: 6gVitamin A: 2182IUVitamin C: 32mgCalcium: 59mgIron: 2mg
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