This simple tomato and cucumber salad with red bell peppers, tarragon vinaigrette, and basil whipped ricotta, makes a light, colorful, and satisfying dinner in about 15 minutes.
Simple Tomato and Cucumber Salad over Whipped Ricotta
If your family is used to more meat and potato kind of meals, they might be a bit skeptical of a big bowl of tomatoes, cucumbers, and red bell peppers spooned over ricotta cheese for dinner. But, they're in for a treat.
This is one of those recipes that is so simple, and so packed with flavor, you'll find yourself coming back to it over and over again.
This Salad is All About the Tomatoes
To state the obvious, the tomatoes in tomato salad are a pretty important ingredient. It's vital that they are fresh and flavorful.
Where I live, getting good, ripe, flavorful tomatoes in the middle of winter is next to impossible. They mostly taste like cardboard until June.
But, cherry tomatoes are a different story. I can regularly find sweet, ripe cherry tomatoes in my grocery store's produce section all year round, which is why I used them for this tomato cucumber salad. But, if you have access to large ripe tomatoes that don't taste like cardboard and would rather use those, go right ahead.
Top This Salad with Croutons or Roasted Nuts and Seeds
If making Homemade Croutons, get those going before making the salad. Unless you're making a large amount, homemade croutons should only take about 10 minutes of prep time and 10-20 minutes to bake.
Add some extra crunch with Yemenite Ja'ala
This salad is delicious topped with homemade croutons. But, it's equally good topped with a handful of crunchy Yemenite Ja'ala, a delicious mix of nuts and seeds, coated with spices and roasted.
Making it couldn't be easier. Simply dump a variety of nuts and seeds in a bowl, add some spices, olive oil and boiling water, spread it onto a pan, and pop it in the oven to roast.
Ja’ala makes a delicious, healthy grab-and-go snack, is a delightful addition to a charcuterie plate or cheese board, and is one of my favorite ways to top a salad.
More Popular Salad Recipes:
- Israeli Salad with Pomegranate Vinaigrette and Roasted Nuts
- Tomato Cucumber Salad with Basil Ricotta
- Southwest Quinoa Salad
- Roasted Shiitake Salad with Oranges, Almonds, and Citrus Ponzu
- Mustard Potato Salad with Tomatoes
Used in this Recipe:
- 3 cups cherry tomatoes - OR, whole tomatoes, cut into 1-inch pieces
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 4 tablespoon extra virgin olive oil, divided
- 2 tablespoon tarragon vinegar
- ½ teaspoon dijon mustard
- 1 teaspoon honey
- 2 cups ricotta cheese
- 1 cup fresh basil leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- Croutons for serving (optional)
- Combine chopped veggies in a bowl and sprinkle with a bit of salt and pepper.
- In a small bowl, add 2 tablespoon of the olive oil, the tarragon vinegar, dijon and honey and whisk to combine. Pour over the chopped veggies and toss to coat.
- In the bowl of a food processor, add the ricotta, basil, 2 tablespoon olive oil, salt, pepper, and crushed red pepper. Process until smooth, about 1 minute.
- Scoop about ½ cup of ricotta onto each plate, top with about 1 cup tomato cucumber salad, and serve. Pass croutons at the table, if desired.
Croutons are an optional ingredient of this tomato cucumber salad, but they add a nice crunch. If you have any leftover, slightly stale bread in your house, they are super simple to make. Just follow this recipe for homemade croutons.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g