Come tomato season, there isn’t any flawed solution to make a tomato salad, however this one from my ebook “Large Vegan Taste” (Avery Books, 2024) is phenomenal. Dollops of creamy ricotta gently swaddle meaty wedges of heirloom tomatoes, whereas shallots and garlic add a piquant chew. All the pieces will get drizzled with a light chile oil and completed with the tomato’s finest buddies: recent basil, balsamic vinegar and flaky sea salt. It’s so easy (and implausible), there’s no excuse to not make it as soon as tomatoes roll into season. I’d be remiss if I didn’t point out that this salad served with grilled bread is considered one of life’s most interesting summer time pleasures. Bonus: The human physique can higher soak up the lycopene in tomatoes when it’s paired with a wholesome fats, corresponding to olive oil. So benefit from the heck out of that chile oil. (Watch Nisha make this recipe on YouTube.)
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