Recipe courtesy of John Villa

John Villa's Beefsteak Tomato Salad

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
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6 leaves of basil (rinsed in cold water and patted dry)

2 ripe red beefsteak tomatoes

2 ripe yellow beefsteak tomatoes

2 ripe orange beefsteak tomatoes

1 tablespoon coriander seeds

2 ounces crumbled ricotta cheese

1 1/2 tablespoons extra virgin olive oil

Salt and fresh ground black pepper to taste


  1. Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.
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