Heirloom Tomato Salad With Ricotta and Chile Oil

Name: Heirloom Tomato Salad With Ricotta and Chile Oil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons best-quality extra-virgin olive oil; 1/2 to 1 tablespoon Aleppo pepper or Urfa biber, or a mix of both (use lower range for very; 1 1/2 pounds/680 grams heirloom tomatoes, sliced into wedges (see Tip); 1 large shallot, very thinly sliced; 2 garlic cloves, minced; Heaping 1/2 teaspoon fine sea salt; Freshly ground black pepper; 1/2 to 1 cup/110 to 225 grams Whipped Tofu Ricotta; 1 to 2 tablespoons aged balsamic vinegar; 1/2 cup/8 grams fresh basil leaves, slivered; Flaky sea salt

By Nisha Vora

Updated July 23, 2025

Heirloom Tomato Salad With Ricotta and Chile Oil — Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Rating: (0)
Comments: Read comments

Come tomato season, there is no wrong way to make a tomato salad, but this one from my book “Big Vegan Flavor” (Avery Books, 2024) is exceptional. Dollops of creamy ricotta gently swaddle meaty wedges of heirloom tomatoes, while shallots and garlic add a piquant bite. Everything gets drizzled with a mild chile oil and finished with the tomato’s best friends: fresh basil, balsamic vinegar and flaky sea salt. It’s so simple (and fantastic), there’s no excuse to not make it once tomatoes roll into season. I’d be remiss if I didn’t mention that this salad served with grilled bread is one of life’s finest summer pleasures. Bonus: The human body can better absorb the lycopene in tomatoes when it’s paired with a healthy fat, such as olive oil. So enjoy the heck out of that chile oil. (Watch Nisha make this recipe on YouTube)

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Ingredients

Yield:4 servings

2tablespoons best-quality extra-virgin olive oil
½ to 1tablespoon Aleppo pepper or Urfa biber, or a mix of both (use lower range for very
1½pounds/680 grams heirloom tomatoes, sliced into wedges (see Tip)
1large shallot, very thinly sliced
2garlic cloves, minced
Heaping ½ teaspoon fine sea salt
Freshly ground black pepper
½ to 1cup/110 to 225 grams Whipped Tofu Ricotta
1 to 2tablespoons aged balsamic vinegar
½cup/8 grams fresh basil leaves, slivered
Flaky sea salt

Ingredient Substitution Guide

Preparation

Step 1
In a small saucepan, heat the olive oil and Aleppo pepper over low heat. Simmer very gently for 5 minutes. Remove from the heat.
Step 2
In a large bowl, combine the tomatoes, shallot, garlic, fine sea salt and some cracks of black pepper. Gently toss to combine, taking care to not smush the tomatoes.
Step 3
Add a few dollops of the whipped tofu ricotta to a serving platter. Arrange the tomato mixture on top and add a dollop more ricotta around the tomatoes. (You may have leftover ricotta, but it stays good in the fridge for at least 1 week and is great on many things.) Drizzle with the chile oil and 1 tablespoon of the balsamic vinegar. Garnish with basil. Taste, adding more balsamic as needed, and season with flaky salt and black pepper.

Tip

Heirloom tomatoes are in season from summer through fall. If you don’t have access to them, use the best-quality tomatoes you can find, including a mix of grape or cherry tomatoes with larger tomatoes.