Tomato salad with preserved lemon dressing

For refreshing cold side dish, try this tomato medley paired with fresh ricotta and dressed with a preserved lemon dressing.

Recipe «Tomato salad with preserved lemon dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup extra virgin olive oil, 2 tbsp lemon juice, 2 tbsp finely chopped preserved lemon rind, 1/2 tsp caster sugar, 2 x 400g punnets tomato medley , 200g cherry truss tomatoes, cut into small bunches, Olive oil cooking spray, 2 tbsp finely chopped fresh basil leaves, plus extra leaves to serve , 2 tbsp finely chopped fresh chives, 400g wedge fresh ricotta, cut into wedges.

Ingredients:

• 1/4 cup extra virgin olive oil 
• 2 tbsp lemon juice 
• 2 tbsp finely chopped preserved lemon rind 
• 1/2 tsp caster sugar 
• 2 x 400g punnets tomato medley 
• 200g cherry truss tomatoes, cut into small bunches 
• Olive oil cooking spray 
• 2 tbsp finely chopped fresh basil leaves, plus extra leaves to serve 
• 2 tbsp finely chopped fresh chives 
• 400g wedge fresh ricotta, cut into wedges 

Instructions

1. Whisk oil, lemon juice, preserved lemon and sugar together in a large glass or ceramic bowl. Season with salt and pepper.
2. Cut 1/2 the medley tomatoes in half. Thickly slice remaining medley tomatoes. Add to dressing in bowl. Toss to combine. Set aside for 1 hour to allow flavours to develop.
3. Heat a chargrill pan over medium-high heat. Spray truss tomatoes with oil. Cook truss tomatoes for 4 to 5 minutes or until tender and skins are beginning to split.
4. Add basil and chives to tomato mixture. Stir to combine. Place ricotta and truss tomatoes on a serving platter. Spoon over tomato mixture. Top with extra basil. Serve.