Tomato Salad with Ricotta, Broad Beans & Salsa Verde 

After a long day at work, there’s nothing more satisfying than creating a dish that brings vibrant colors and refreshing flavors to your table with minimal effort. This Tomato Salad with Ricotta, Broad Beans & Salsa Verde is the answer to your weeknight dinner prayers. The combination of sweet, juicy heirloom tomatoes, creamy ricotta, tender broad beans, and the herbaceous punch of homemade salsa verde creates a symphony of tastes and textures that will transport you straight to the Mediterranean countryside.

When you slice into those colorful tomatoes, their fragrant aroma fills the kitchen, promising the true essence of summer on a plate. The velvety ricotta provides a delicate counterpoint to the bright acidity of the tomatoes, while the broad beans add a satisfying bite. This Tomato Salad with Ricotta, Broad Beans & Salsa Verde isn’t just a side dish—it’s a celebration of seasonal ingredients that can stand proudly as the centerpiece of any meal.

Why You’ll Love This Tomato Salad with Ricotta, Broad Beans & Salsa Verde

• ✅ Ready in just 20 minutes – perfect for quick summer Tomato Salad with Ricotta, Broad Beans & Salsa Verde when you’re short on time
• ✅ Seasonal and versatile – this fresh Tomato Salad with Ricotta, Broad Beans & Salsa Verde works as a starter, side dish, or light main
• ✅ Nutrient-rich Tomato Salad with Ricotta, Broad Beans & Salsa Verde packed with protein from the ricotta and broad beans
• ✅ Make-ahead friendly – prepare the salsa verde for your Tomato Salad with Ricotta, Broad Beans & Salsa Verde up to 3 days in advance
• ✅ No cooking required for this summer Tomato Salad with Ricotta, Broad Beans & Salsa Verde – just assemble and enjoy!

Ingredients

For the Salad:

• 650g heirloom tomatoes (different shapes and sizes, sliced and cut in different ways)
• ½ red onion, finely sliced
• 100g podded broad beans
• 50g ricotta
• Salt and freshly ground black pepper, to taste

For the Salsa Verde:

• 1 pack flat-leaf parsley, leaves picked
• 3 tarragon sprigs, leaves picked
• 1 pack basil, leaves only
• 1 pack chervil, leaves only
• 1 clove garlic, finely chopped
• 1 tsp Dijon mustard
• 2 tbsp small capers, drained
• 150ml extra virgin olive oil
• 1-2 tsp good quality sherry vinegar

Ingredient Tips and Substitutions:

• Can’t find heirloom tomatoes? Any ripe, in-season tomatoes will work beautifully in this Tomato Salad with Ricotta, Broad Beans & Salsa Verde.
• For a dairy-free version of this Tomato Salad with Ricotta, Broad Beans & Salsa Verde, substitute ricotta with silken tofu or a plant-based ricotta alternative.
• Frozen broad beans work just as well – simply thaw and double-pod them for the best texture in your Tomato Salad with Ricotta, Broad Beans & Salsa Verde.
• If you can’t find chervil, simply increase the amount of parsley and basil in your salsa verde.

How to Make Tomato Salad with Ricotta, Broad Beans & Salsa Verde – Step by Step

1. If using fresh broad beans, pod them from their outer shells.
2. Bring a small pot of water to a boil and add the podded beans.
3. Cook for 2-3 minutes until tender but still bright green.
4. Drain and immediately plunge into cold water to stop the cooking process.
5. For an extra tender result, gently remove the pale outer skins from the beans after they’ve cooled.
6. Finely chop all the herbs (parsley, tarragon, basil, and chervil) and place in a bowl.
7. Add the finely chopped garlic, Dijon mustard, and capers to the herbs.
8. Gradually whisk in the extra virgin olive oil until well combined.
9. Add the sherry vinegar to taste, starting with 1 tsp and adjusting as needed.
10. Season with salt and pepper, then set aside to let the flavors meld together.
11. Wash and dry the heirloom tomatoes.
12. Slice the tomatoes in various ways – some in wedges, some in slices, and smaller ones halved or left whole.
13. Arrange them artfully on a large serving platter.
14. Season the tomatoes generously with salt and pepper.
15. Scatter the finely sliced red onion over the arranged tomatoes.
16. Distribute the prepared broad beans across the salad.
17. Dot small spoonfuls of ricotta throughout the dish.
18. Drizzle a generous amount of salsa verde over the entire salad.
19. Reserve some salsa verde to serve on the side for those who want extra.

Pro Tips for Making

• Temperature matters: For the most flavorful recipe, Broad Beans & Salsa Verde, always serve your tomatoes at room temperature, never straight from the refrigerator.
• Seasoning is key: Don’t be shy with the salt when preparing your tomatoes for this Trecipe, Broad Beans & Salsa Verde. Salt brings out their natural sweetness and juices.
• For the creamiest texture: Hand-torn ricotta creates a more rustic appearance and better texture than perfectly scooped spoonfuls in your recipe, Broad Beans & Salsa Verde.
• Double-pod those beans: For the most tender broad beans in your Trecipe, Broad Beans & Salsa Verde, remove both the outer pod and the pale skin covering each bean.
• Make it ahead: The salsa verde for your Tomato Salad with Ricotta, Broad Beans & Salsa Verde actually improves if made a few hours or even a day in advance, allowing the flavors to develop fully.

Best Ways to Serve Tomato Salad with Ricotta, Broad Beans & Salsa Verde

This versatile Tomato Salad with Ricotta, Broad Beans & Salsa Verde shines in multiple settings. Serve it as a vibrant starter before a main course, or as part of a summer buffet alongside grilled meats and fresh bread. For a complete light meal, pair your recipe with crusty sourdough bread to soak up the delicious juices and salsa verde.

For an elegant dinner party presentation, serve individual portions of recipe, Broad Beans & Salsa Verde on small plates, with the salsa verde drizzled artfully around the edge. This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a light rosé, enhancing the fresh flavors of your recipe

Consider serving your recipe alongside other Mediterranean-inspired dishes for a cohesive meal theme.

Nutritional InformationBeans & Salsa Verde

Per serving (serves 4):

• Calories: 245 kcal
• Protein: 7g
• Carbohydrates: 10g
• Fat: 21g (mostly healthy unsaturated fats from olive oil)
• Fiber: 4g
• Vitamin C: 35% of daily recommended intake
• Vitamin A: 25% of daily recommended intake
• Calcium: 15% of daily recommended intake

This recipe is naturally gluten-free, low-carb, and packed with antioxidants from the fresh tomatoes and herbs.

Storage & Leftovers

While this recipe is best enjoyed fresh, you can store components separately if needed:

• Store prepared salsa verde in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and stir well before using.
• The Trecipe can be assembled without the salsa verde up to 4 hours in advance and kept at cool room temperature.
• Once fully assembled, the Tomato Salad with Ricotta, Broad Beans & Salsa Verde is best consumed within a few hours as the tomatoes will continue to release juices.
• Any leftover Tomato Salad with Ricotta, Broad Beans & Salsa Verde can be refrigerated for up to 24 hours, though the texture will soften. Consider repurposing leftovers as a bruschetta topping or stirred through pasta.

FAQs about Tomato Salad with Ricotta, Broad Beans & Salsa Verde

What are the key ingredients in Tomato Salad with Ricotta, Broad Beans & Salsa Verde?

The star ingredients in Tomato Salad with Ricotta, Broad Beans & Salsa Verde are ripe heirloom tomatoes, creamy ricotta cheese, tender broad beans, and a vibrant salsa verde made with fresh herbs (parsley, basil, tarragon, and chervil), capers, garlic, mustard, and quality olive oil.

How do you prepare the salsa verde for Tomato Salad with Ricotta, Broad Beans & Salsa Verde?

To make salsa verde for your Tomato Salad with Ricotta, Broad Beans & Salsa Verde, finely chop fresh herbs (parsley, basil, tarragon, and chervil), mix with minced garlic, Dijon mustard, and capers, then gradually whisk in extra virgin olive oil and sherry vinegar to taste. Season with salt and pepper for the perfect balance.

Can Tomato Salad with Ricotta, Broad Beans & Salsa Verde be made in advance?

You can prepare components of Tomato Salad with Ricotta, Broad Beans & Salsa Verde ahead of time: the salsa verde can be made up to 3 days in advance and stored in the refrigerator. The broad beans can be cooked a day ahead. However, for best results, assemble your Tomato Salad with Ricotta, Broad Beans & Salsa Verde just before serving to maintain the texture and freshness.

What are some variations of Tomato Salad with Ricotta, Broad Beans & Salsa Verde?

Delicious variations of Tomato Salad with Ricotta, Broad Beans & Salsa Verde include: adding avocado for extra creaminess; substituting fresh peas or edamame for broad beans; using burrata instead of ricotta for a more indulgent version; or adding grilled sourdough to create a panzanella-style Tomato Salad with Ricotta, Broad Beans & Salsa Verde.

Conclusion

This Tomato Salad with Ricotta, Broad Beans & Salsa Verde celebrates the vibrant flavors of summer with minimal effort. It’s a testament to how quality ingredients, treated simply, can create something truly extraordinary. Whether served as a light lunch, a dinner party starter, or a side dish at your next barbecue, this Tomato Salad with Ricotta, Broad Beans & Salsa Verde is sure to impress with its balance of fresh, creamy, and herbaceous notes.

Have you tried making this Tomato Salad with Ricotta, Broad Beans & Salsa Verde? We’d love to hear your experience in the comments below! Share your photos on social media and tag us for a chance to be featured on our page. Now you know how to make the best Tomato Salad with Ricotta, Broad Beans & Salsa Verde at home!

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