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  • Writer's pictureAVA KING

Tomato and Plum Salad with Lemon Ricotta and Dijon Vinaigrette


5 large heirloom tomatoes

3 plums

1 red onion

¾ cup whole milk ricotta

Juice of half a lemon

1 tbsp lemon zest

1 & ½ tbsp dijon mustard

2 cloves garlic, grated

½ cup olive oil

¼ tsp salt

¼ tsp fresh cracked black pepper

1 tbsp water

¼ cup capers, drained


01) Combine the ricotta, lemon juice, lemon zest, black pepper and salt in a bowl.

02) Thinly slice the tomatoes, red onion and plums. About 1 inch thick.

03) Layer the tomatoes, plums and red onion like a river, overlapping vertically or in a circle, depending on your serving platter.

04) Add dollops of the ricotta over the tomatoes.

05) Vinaigrette: whisk together the olive oil, dijon mustard, garlic, pepper, salt and water. Pour all over the tomatoes and nice puddles on the ricotta. Add the capers on top.


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