An impromptu recipe to celebrate those badass tomatoes you grew. —INGRAIN, Summer 2018
Are your containers overflowing with tomatoes or a little on the light side? Use whatever ingredients you have around to make this salad your own.
Extra-virgin olive oil
Pairing A crisp, fruity, and refreshing ale like Goose Island 312 Urban Wheat or a smooth, creamy hefeweizen would work well with the saltiness of the ricotta and the acidity of the tomatoes
Red onions into thin pieces and soak in ice water for several minutes, then drain. Slice any large tomatoes into manageable pieces.
Tomatoes and red onions on a platter. Slice the ricotta salata and tuck the pieces in between the tomatoes and onions.
Lemon. Squeeze a little lemon juice over the salad and sprinkle with lemon zest (if you’d like) and salt and pepper. Drizzle olive oil generously over the salad. Scatter the basil leaves on top and serve.