Exotic tomato salad with ricotta fritters and tomato-seed dressing

Exotic tomato salad with ricotta fritters and tomato-seed dressing

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  • 6
  • Easy
  • Carb Conscious Health conscious Pescatarian
  • 20 minutes
  • 10 minutes
  • Woolworths French Rosé 2013 (Domaine Grier)


  • 1 kg Woolworths exotic tomatoes
  • 4 T parsley roughly chopped, to garnish
  • For the ricotta fritters:
  • Canola oil, for frying
  • 200 g ricotta cheese
  • 1 free-range egg
  • 1 T flour
  • 1⁄4 t ground nutmeg
  • 2 T Parmesan, finely grated
  • Salt, to taste
  • For the tomato vinaigrette:
  • 200 g ripe Rosa tomatoes
  • 4 T extra virgin oil
  • 2 T balsamic vinegar
  • 1 garlic clove, finely grated
  • 2 t honey
  • Salt, to taste

Cooking Instructions

Slice, wedge and halve the exotic tomatoes and place them in a large mixing bowl.

To make the ricotta fritters, heat the oil in a pan over a medium heat. Mix the ricotta, egg, flour, nutmeg, Parmesan and salt in a large mixing bowl.

Shape into small patties and brown in the oil for 30 seconds on each side. Drain on kitchen paper.

To make the tomato vinaigrette, squeeze the juice and seeds of the tomatoes into a mixing bowl. Hold the tomatoes as far into the bowl as possible so the juices do not squirt out of the bowl. Add the olive oil, balsamic vinegar, garlic, honey and salt and whisk.

Place the tomatoes on a serving dish, dress with the vinaigrette, then add the fritters. Garnish with freshly chopped parsley.

Browse more salad recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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