Tomato salad with capers and ricotta on his Mediterranean

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20min

•

Easy

A festive pan with the tastiest in the sea! A top broth and ingredients from your fishmonger will certainly make a difference here.

A festive pan with the tastiest in the sea! A top broth and ingredients from your fishmonger will certainly make a difference here.
Kitchen must haves
Ingredients

What do you need?

Quantity: 4P

5 fresh tomatoes
10 Leaked anchovy fillets in oil
1 organic, washed lime, in segments
200 grams of fresh ricotta
50 grams of tasteful green olives
1 crispy onion, cut into rings
3 tablespoons of quality olive oil
1 tablespoon of rich balsamic vinegar
Freshly ground pepper
Salt to taste

5 fresh tomatoes
10 Leaked anchovy fillets in oil
1 organic, washed lime, in segments
200 grams of fresh ricotta
50 grams of tasteful green olives
1 crispy onion, cut into rings
3 tablespoons of quality olive oil
1 tablespoon of rich balsamic vinegar
Freshly ground pepper
Salt to taste

Preparation method

How do you make this?

Start washing and cutting the tomatoes in thin slices. Arrange them over a beautifully drawn up scale.

Continue to add the anchovy fillets, the lime segments, the creamy ricotta, the green olives and the onion rings over the sliced ​​tomatoes.

Then pour the olive oil and the balsamic vinegar over the salad. Finish the salad with freshly ground pepper and salt to taste.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.