Spring Salad with Herbed Ricotta

Spring Salad with Herbed Ricotta by

Kelli Smith and Erin Barnett


Serves 4


Herbed Ricotta

  • 1/3 cup ricotta cheese
  • 2 basil leaves, chopped finely
  • 1 tsp. fresh oregano, chopped finely
  • 1 tsp. fresh thyme, chopped


  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1/4 tsp. salt, or to taste
  • 1/4 tsp. pepper, or to taste
  • 8 cherry tomatoes
  • 1 lb. heirloom tomatoes, sliced
  • 1/2 English cucumber, sliced
  • 6 radishes, sliced
  • 1/2 red onion, sliced
  • 1 jalapeño pepper, chopped
  • 1/4 cup basil leaves, chopped
  • 1 tbsp. oregano leaves


  1. In a small bowl combine the ricotta cheese with the basil, fresh oregano, and thyme. Set aside.
  2. In another small bowl whisk together the olive oil, balsamic vinegar, salt, and pepper.
  3. Arrange the tomato slices, cucumber, radishes, and onion on a large platter then drizzle with the dressing. Season with salt and pepper if needed, then top with peppers and dollop ricotta mixture evenly over the tomato slices.
  4. Garnish with fresh basil and oregano.
  5. Serve immediately and enjoy!