Summer Tomato Salad with Ricotta Salata and Creamy Garlic Vinaigrette
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 732
- Total Fat
- 72
- Saturated Fat
- 14
- Carbohydrates
- 16
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 32
- Sodium
- 942
Ingredients
2 pounds ripe tomatoes, sliced 1/2-inch thick
2 cups fennel, julienned
Creamy garlic dressing, recipe follows
Salt and freshly ground pepper
2 tablespoons minced chives
1/4 cup fresh chervil leaves
4 basil leaves, chiffonade
4 ounces ricotta salata cheese, crumbled
1/2 cup nicoise olives, pitted
Creamy Garlic Dressing:
2 tablespoons prepared mayonnaise
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, smashed
1 cup olive oil
Salt and freshly ground pepper
Directions
- Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.
Creamy Garlic Dressing:
- Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste.