Tomato salad with cucumbers, toasted almonds, lemon ricotta and chermoula
This salad is most delicious in August when tomatoes are in their prime season in Ontario. Make sure your tomatoes are at room temperature to get the most flavour as well. This balanced dish provides freshness with the raw vegetables but can be altered for desired flavouring and seasoning. You can season your housemade ricotta to your preference, as well as adding more almonds or sauce. It has lots of contrast with textures and flavours. Enjoy!
Recipe by Chef Katie Ardington @(Model.HeadingTag)>
Location: Ottawa, ON
Servings: 4 people
Preparation time: 20 - 60 minutes
Ingredients @(Model.HeadingTag)>
Salad
- 3 large heirloom tomatoes
- 1 pint cherry tomatoes
- 1 whole English or field cucumber
- 1/2 cup toasted almonds – chopped by hand or put in food processor for finer texture
- Fresh chives, tarragon or edible flowers for garnish
Chermoula (Recipe yield amount: 1 cup)
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 1/2 cups chopped cilantro (cleaned and stemmed)
- 1 cup chopped parsley
- 2 tbsp chopped mint
- Juice and zest of 3 lemons
- 3 garlic cloves - peeled
- 1 tsp chili flakes
- 1/2 cup olive oil
- Salt and pepper to taste
Lemon Ricotta
- 1 tub ricotta
- Lemon juice, to taste
Preparation @(Model.HeadingTag)>
Nutrition Facts @(Model.HeadingTag)>
Per serving (1 cup / 250 ml)
Calories: 230
- Fat: 19 g (Saturated: 4.5 g)
- Carbohydrates: 9 g
- Fibre: 2 g
- Sugars: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
- Sodium: 65 mg
- Potassium: 400 mg
- Calcium: 175 mg
- Iron 1.5 mg