summer heirloom tomato and peach salad

Recipe by Rhy Waddington, Executive Chef at Winged Foot Golf Club, Mamaroneck, New York, USA.
Image by Diana DeLucia.

Serves 4

Ingredients

Ricotta

• 1 lb. Ricotta
• ¼ cup Olive Oil
• 4 large Heirloom Tomatoes
• 1 cup Cherry Heirloom Tomatoes
• 1 Yellow Peach (ripe)
• ½ cup Strawberries 
• Salt and Pepper to taste

Vinaigrette

• ½ cup Extra Virgin Olive Oil
• ⅓ cup Moscato Vinegar 
• Salt and Pepper to taste

Garnish

• 2 Tbs. Poppy Seeds
• ¼ cup Basil Leaves
• ¼ cup Purslane

Preparation

Ricotta

Whip the ricotta with olive oil then season with salt and pepper to taste and set aside at room temperature. 

Tomatoes

Slice the heirloom tomatoes into random bite size pieces and cut the cherry heirloom tomatoes in half. 
Thinly slice the peach and strawberries.

Vinaigrette

Mix the extra virgin olive oil and the moscato vinegar then season with salt and pepper to taste.

Assembly

Spread a liberal amount of the whipped ricotta on the center of the plate.

In a mixing bowl add the sliced tomatoes, strawberries and  peaches. 

Add the basil leaves. 

Dress with ⅔ of the moscato vinaigrette. 

Place the dressed tomato mix on top of the whipped ricotta.

Sprinkle some poppy seeds on top of the peaches.

Garnish with basil, purslane and vinaigrette.

Wine Match

​Joseph Drouhin Pouilly Fuisse

Winged Foot Golf Club, Mamaroneck, New York, USA. Image by Larry Lambrecht courtesy of Winged Foot Golf Club.