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Tomato and Ricotta Salad

Rick Ohlemacher of Free Rein

Chef demonstration

Salad Ingredients: 

  • 4-6 heirloom tomatoes, quartered
  • 1 pint cherry tomatoes,halved
  • 2-3 small arrortedcucumbers
  • 6 basil leaves, torn
  • Ricotta
  • White balsamic vinaigrette
  • Black garlic aioli
  • Croutons, any style

Salad Directions: 

  1. Make ricotta, black garlicaioliandwhite balsamic vinaigrette and set aside.
  2. Season the heirloom tomatoes with salt.
  3. In a bowl, dress the cherry tomatoes and cucumbers in white balsamic vinaigrette, add salt and basil. Let stand for 5 minutes. Add croutons. 
  4. Spread aspoonful of ricotta on the plate.
  5. Place heirloom tomatoes in ricotta. 
  6. Place dot of black garlic aioli between tomatoes. 
  7. Spoon thedressed cherry tomato,cucumber and crouton mixture over the top.
  8. Drizzle with white balsamic vinegar. 

Ricotta Ingredients:

  • 1/2 gallon whole milk
  • 2 cupts buttermilk
  • 1 cup heavy cream

Ricotta Directions:

  1. In a pot, slowly bring all ingredients to 195 degrees stirring occasionally to avoid scorching.
  2. Remove from heat and let stand for 5 minutes. 
  3. Ladle the fresh cheese through a sieve lined with damp cheese cloth. Leave to drain for 20 minutes. 
  4. Season with a pinch of salt, lemon zest and black pepper.

White Balsamic Vinaigrette Ingredients:

  • 390g Blended Oil
  • 200g White Balsamic Vinegar
  • Salt

Vinaigrette Directions:

  1. Combine oil, vinegar and salt to taste.

Black Garlic Aioli Ingredients:

  • 2 egg yolks
  • 15g Dijon mustard
  • 25g yuzu juice
  • 15g mirin
  • 80g black garlic, peeled
  • zest of 1/2 lemon
  • 2g black pepper
  • 40g water
  • 10g white balsamic vinegar
  • 30g cuttlefish oil
  • 280g canola oil

Aioli Directions:

  1. Place all ingredients in robot coupe excpet for canola oil and half of the water.
  2. Blend together and slowy add half of the canola oil in a steady stream.
  3. Once half of the canola oil is in, add the remaining water, followed by remaining canola oil. 

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