Heirloom Tomatoes with Radishes, Green Olives, and Italian Parsley

Servings: 8 | Time: 15 minutes


  1. Layer tomatoes on serving plate: set aside.


  1. In large mixing bowl toss together parsley, ricotta salata, radishes, basil, green olives, and lemon zest. Drizzle olive oil and lemon juice over the mixture and toss to mix. Top tomatoes with mixture.


  1. Drizzle salad and tomatoes with walnut oil. Sprinkle with gray sea salt and cracked black pepper.




4          large heirloom tomatoes, sliced (1 3/4 to 2 pounds)

2          cups fresh Italian parsley leaves

1 1/4      cups ricotta salata, cut in 1/4-inchcubes (5 oz)

1          cup thinly sliced radishes

1          cup basil, chiffonade

1/3        cup pitted green olives

1          tablespoon lemon zest

2          tablespoons olive oil

2          tablespoons lemon juice

1          tablespoon walnut oil

Gray sea salt

Cracked black pepper