Name: Tomato salad with preserved lemon dressing
Prep time: 80 min
Cook time: 5 min
Total time: 85 min
Yield: 1
Ingredients: 56.88 gm extra virgin olive oil; 42.00 gm lemon juice; 40.00 ml finely chopped preserved lemon rind; 2.50 gm caster sugar; 2 x 400g punnets tomato medley; 200g cherry truss tomatoes, cut into small bunches (see note); Olive oil cooking spray; 40.00 ml finely chopped fresh basil leaves, plus extra leaves to serve; 40.00 ml finely chopped fresh chives; 400g wedge fresh ricotta, cut into wedges

Tomato salad with preserved lemon dressing

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Prep Time:
80 minutes

Cook Time:
5 minutes

Total Time:
85 minutes

Try a tangy tomato salad with creamy ricotta and zesty preserved lemon dressing for a refreshing side dish.

Ingredients:

56.88 gm extra virgin olive oil
42.00 gm lemon juice
40.00 ml finely chopped preserved lemon rind
2.50 gm caster sugar
2 x 400g punnets tomato medley
200g cherry truss tomatoes, cut into small bunches (see note)
Olive oil cooking spray
40.00 ml finely chopped fresh basil leaves, plus extra leaves to serve
40.00 ml finely chopped fresh chives
400g wedge fresh ricotta, cut into wedges

Instructions:

Combine oil, lemon juice, preserved lemon, and sugar in a generous-sized glass or ceramic bowl. Season with salt and pepper to taste.
Halve half of the medley tomatoes, then thickly slice the remaining ones. Combine them with the dressing in a bowl, toss gently, and let sit for 1 hour to enhance the flavors.
Preheat a chargrill pan over medium-high heat. Coat truss tomatoes with oil. Grill for 4 to 5 minutes until tender and skins start to split.
Combine basil and chives with the tomato mixture, stirring gently. Arrange ricotta and truss tomatoes on a platter. Spoon the tomato mixture over the top and garnish with extra basil before serving.

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