Summer Tomato & Ricotta Salad with Basil Olive Oil

It’s no secret that summer produce is my weakness. Give me a pint of cherry tomatoes and a handful of basil and I’m happy. On hot afternoons, I crave something cool and light that still tastes indulgent. That’s how this no‑cook salad came about.

I like to think of this as a deconstructed caprese with a twist. Instead of mozzarella, I use creamy ricotta or whatever soft cheese I have on hand. I spread it onto a platter, scatter halved cherry tomatoes on top and tuck in torn leaves of basil. Then comes the star: our Basil Premium Olive Oil. This distinctive extra virgin olive oil captures the fresh, raw flavor of sweet basil. It’s wonderful for grilling and sautéing, but I also love drizzling it over soft cheeses and vegetables. A generous drizzle over the salad brings everything together—the herbaceous oil mingles with the tomato juices and creamy cheese, making each bite feel special.

For crunch, I toast a mix of pumpkin seeds, sunflower seeds and pine nuts in a dry skillet until they’re fragrant. They add texture and nutty flavor, turning this simple dish into something guests can’t stop eating. A pinch of flaky sea salt and freshly ground black pepper, and it’s ready. If you feel like playing, add a splash of our 18‑Year Traditional Balsamic (we call it “The Godmother” when paired with basil oil or swap in burrata, goat cheese or thick Greek yogurt. It’s endlessly adaptable.

This salad makes a perfect starter for al fresco dinners or a light lunch with crusty bread. It’s proof that with great ingredients—ripe tomatoes, fresh herbs, creamy cheese and a high‑quality flavored olive oil—you don’t need to cook much to feel like you’re eating well. Stop by the shop to taste our Basil Premium Olive Oil and see how it can elevate even the simplest dishes. I’d love to hear how you make this recipe your own.

Thanks for reading,
Trace