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Whip Up This Heirloom Tomato, Oregano, and Ricotta Salata

You’ll love this recipe from Sundays with Sophie.

By Bobby Flay with Emily Timberlake; Inspiration from Sophie FlayPublished: Aug 22, 2023

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heirloom tomato, oregano, and ricotta salata

Ed Anderson

This tomato salad is a great example of how a dish that takes just a handful of minutes to make can still be a total crowd-pleaser. It's all about the tomatoes. If they're at peak flavor, you win. In the summer, look for heirloom tomatoes at the market and buy an assortment of sizes and colors to add some visual interest. Ricotta salata isn't used enough, in my opinion. I love its semi-firm texture and bright white color.

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Yields:: 4 serving(s)

Ingredients

2 tsp.
Dijon mustard
3 tbsp.
red wine vinegar
1 tsp.
honey
1 tsp.
chopped fresh oregano leaves, plus whole leaves for garnish
1
small shallot, minced
Kosher salt and freshly ground black pepper
1/4 c.
extra-virgin olive oil
2 lb.
assorted heirloom tomatoes, cut into slices 1/4 inch thick
1/4 c.
grated ricotta salata cheese (about 1/2 ounce)
1 tbsp.
chopped fresh flat-leaf parsley leaves

Directions

1. Step 1In a medium bowl, combine the mustard, vinegar, honey, oregano, and shallot and season with salt and pepper. Stream in the olive oil slowly and whisk quickly to emulsify.
2. Step 2Layer the tomato slices on a large platter and season with salt and pepper. Drizzle with the dressing and top with the ricotta salata. Garnish with the parsley and whole oregano leaves and serve.