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Heirloom tomato & fennel salad with ricotta

Heirloomacy x Miss Polly's Kitchen

Serves 4


200g ricotta
Zest of one lemon
Juice of half a juicy lemon
1 tablespoon extra-virgin olive oil 
6 Heirloomacy tomatoes
1 shallot – very thinly sliced
2 tablespoons fresh thyme leaves (or 10 sprigs)
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil 
1 bag of rocket
1 small bulb of fennel –  thinly sliced
1 cup basil leaves


  1. Mix the ricotta, zest, lemon juice and olive oil together. Season with lots of pepper.
  2. Chop the Heirloomacy tomatoes into small bite sized pieces, place in a bowl, add the thyme leaves, shallot, balsamic and olive oil. Season with salt and pepper.
  3. Scatter the fennel, basil leaves and rocket onto a large serving platter.
  4. Add the Heirloomacy tomatoes & shallot with all of the juices over the top. Spoon the ricotta around the salad and serve.