Tomato salad with capers and ricotta in a Mediterranean style

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20min

•

Easy

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

A festive pan with the best from 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 drained anchovy fillets in oil
1 organic, washed lime, cut into wedges
200 grams of fresh ricotta
50 grams of flavorful green olives
1 crunchy onion, sliced into rings
3 tablespoons of quality olive oil
1 tablespoon of rich balsamic
Freshly ground pepper
Salt to taste

5 fresh tomatoes
10 drained anchovy fillets in oil
1 organic, washed lime, cut into wedges
200 grams of fresh ricotta
50 grams of flavorful green olives
1 crunchy onion, sliced into rings
3 tablespoons of quality olive oil
1 tablespoon of rich balsamic
Freshly ground pepper
Salt to taste

Preparation method

How do you make this?

Start by washing and slicing the tomatoes into thin rounds. Arrange them on a beautifully presented platter.

Continue by adding the anchovy fillets, lime wedges, creamy ricotta, green olives, and onion rings over the sliced tomatoes.

Then drizzle the olive oil and balsamic 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.