Tomato Salad with Fresh Apricot Vinaigrette

Ripe heirloom tomatoes are at their finest when dressed simply, in this case with a fresh apricot vinaigrette. Paired with ricotta salata and basil, you have a light side dish that’s packed with flavor or a delicious lunch that makes use of the season’s best picks.

Often people ask how I decide what to make for meals in any given week, knowing that the dishes I share with them on Thirsty Radish are what I’m enjoying at the moment. As I walk around the market, I’m guided by whatever looks freshest. In this case, brilliant yellow heirloom tomatoes caught my attention followed by other brightly colored varieties stacked in the same crate. Grown from seeds that are typically at least 50 years old, heirlooms may be some of the tastiest, juiciest tomatoes you’ll find. They’re also open-pollinated, meaning the traditional way by insects and wind.

Instead of a drizzle of olive oil, I thought I would treat the delicious tomatoes (and myself!) to a fresh apricot vinaigrette. The flavors pair so well together that I had to share this recipe with you.

Ingredients

4 large ripe apricots
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon honey
Salt
2 pounds heirloom tomatoes
5 ounces ricotta salata
Plenty of small basil leaves
Freshly cracked black pepper

For this recipe, we will peel the apricots first. While the thin skin of the fruit can be left on for most dishes, in the case of a salad dressing, it’s best to remove it. A quick blanch helps the process along, allowing you to retain the majority of the fruit. Bring a pot of water to a boil, and set another pot of cold water on the counter. Gently lower the apricots into the water and blanch for 20 seconds. Remove them from the boiling water and into the bowl of cold water. One by one, gently wipe the skin from the fruit and set aside. Cut the apricots in half and remove the pits.

In a blender, combine the apricots, olive oil, white wine vinegar, and honey until smooth. Season to taste with a bit of salt and set aside for about 30 minutes to meld.

For the salad, slice the tomatoes crosswise into ¼-inch thick rounds. Slice the ricotta salata thinly. Layer the tomatoes and cheese on a serving plate. Dress with some of the apricot vinaigrette and top with basil leaves and freshly cracked black pepper. You will have plenty of dressing left to serve on the side. I prefer to serve the tomato salad this way so that everyone can layer on as much dressing as they like, and in the end I don’t find much is left at all!