Recipe courtesy of John Villa
John Villa's Beefsteak Tomato Salad
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 108
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 480
- Total: 10 min
- Prep: 10 min
Ingredients
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
Directions
- 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.