With summer comes the dawn of strawberry and tomato season. There is nothing better than combining these two ingredients together with a drizzle of Balsamic Vinegar to add a touch of sweet acidity and salted ricotta which brings a delicate salty element to the dish. If you can’t find salted ricotta mozzarella or goat’s cheese will work as a substitute or avocado for a vegan alternative.
500g ripe cherry tomatoes
½ small red onion, peeled and thinly sliced
2 tbsp Organic Balsamic Vinegar
5 tbsp Early Harvest olive oil
Salt and pepper
100g Salted Ricotta
1 small bunch /25g fresh basil leaves
100g salad leaves, such as rocket, watercress and pea shoots
Pinch dried chilli flakes
Remove the stalks from the tomatoes, wash and shake dry. Use a sharp knife to cut into a mixture of halves, quarters and slices, place in a bowl and season with salt (if the tomatoes are a bit underwhelming, this step can really help concentrate their flavour). Place in a sieve or colander and allow to drain whilst you prepare the rest.
Cut the stalks from the strawberries, then cut them into a mixture of quarters and thin slices. If a little under ripe, sprinkle with a little caster sugar and toss to coat.
Soak the red onion in cold water for a few minutes then drain and repeat. This will remove some of the harshness from the onion. Crumble the ricotta into small pieces and set aside.
When ready to serve, combine the tomatoes, strawberries, onions, ricotta and chilli flakes in a bowl and season with a little salt and a generous amount of pepper. Add the vinegar and mix to coat, then add the olive oil and mix again. Add the salad leaves and mix just enough to coat them but without them getting too soaked. Taste to check if more salt and pepper is required then divide between bowls or plates.