Tomato and Ricotta Salad with Citrus Gremolata

, from Issue #21. September, 2015
Photography by Aaron McLean.
Tomato and Ricotta Salad with Citrus Gremolata

Serves: 8


800 grams mixed tomatoes e.g. yellow, red cherry, roma, beefsteak

1⁄2 small red onion, very thinly sliced
finely grated zest 1⁄2 orange and 1 lemon
2 tablespoons each finely chopped flat-leaf parsley and mint
1 clove garlic, finely chopped

To finish
olive oil
sea salt and freshly ground pepper
150 grams firm ricotta
small black olives


Roughly chop the tomatoes, keeping them in good sized pieces and leaving any tiny ones whole.

Gremolata: Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a tea towel. Combine with the other ingredients in a bowl and season.

To serve: Arrange the tomatoes on a serving platter, drizzle with olive oil and season.

Break the ricotta into pieces and dot between the tomatoes. Scatter over the gremolata and the olives.

Christmas menu: Serve with Pumpkin and Haloumi Risotto Cakes with Pomegranate Sauce,​ Baked Salmon with Grape, Almond and Herb SaladMushroom, Edamame Bean and Crouton Salad, and a Chocolate Fig and Hazelnut Meringue with Summer Berries and Mango to finish.