Heirloom Tomato Salad with Whipped Tofu Ricotta and Chile Oil

Updated July 26, 2025

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

(Serves 4–6; adjust quantities for group size)

For Chile Oil & Seasoning

• 2 tablespoons best-quality extra-virgin olive oil

• ½–1 tablespoon Aleppo pepper or Urfa biber (adjust for heat preference; use less for milder flavor)

• 1 large shallot, very thinly sliced

• 2 garlic cloves, minced

• ½ teaspoon fine sea salt (heaping)

• Freshly ground black pepper

For Tomato Base

• 1½ pounds (680 g) heirloom tomatoes, sliced into wedges (see tip for substitutions)

• ½ cup (8 g) fresh basil leaves, slivered

For Whipped Tofu Ricotta (Vegan Option)

• 14-ounce (400 g) firm tofu, drained and pressed

• 1 tablespoon extra-virgin olive oil (optional, for creaminess)

• Pinch of fine sea salt

For Non-Vegan Variation (Regular Ricotta)

• ½–1 cup (110–225 g) strained, solid ricotta (e.g., buffalo milk ricotta; avoid watery varieties)

For Finishing

• 1–2 tablespoons aged balsamic vinegar

• Flaky sea salt (for garnish)

Preparation Steps

1. Prepare Chile Oil

In a small saucepan, heat the olive oil and Aleppo pepper over low heat. Simmer very gently for 5 minutes to infuse the oil with the pepper’s warmth and flavor. Remove from heat and let cool slightly (strain the oil if you prefer a smooth finish, leaving only the fragrant oil).

2. Make Whipped Tofu Ricotta (Vegan)

Drain the firm tofu thoroughly, pressing out excess moisture with a clean kitchen towel. In a food processor or blender, add the drained tofu, 1 tablespoon olive oil (optional), and a pinch of salt. Blend until smooth and airy (30–60 seconds), mimicking whipped cream. Adjust consistency by adding water (1–2 tablespoons) if too thick, or salt if flavor is muted.

3. Toss Tomato Base

In a large bowl, combine heirloom tomato wedges, thinly sliced shallot, minced garlic, fine sea salt, and freshly ground black pepper. Gently toss with a spatula, taking care not to smush the tomatoes (preserve their delicate texture).

4. Assemble the Salad

On a serving platter, arrange 4–5 generous dollops of whipped tofu ricotta (or strained ricotta) spaced evenly. Top with the tossed tomato mixture, then add 2–3 more dollops of ricotta around the perimeter. Drizzle with cooled chile oil and 1 tablespoon of aged balsamic vinegar.

5. Garnish & Season

Garnish with slivered fresh basil. Taste and adjust: add more balsamic vinegar if the salad lacks acidity, or sprinkle with flaky sea salt and a light grind of black pepper for balance.

Tips & Substitutions

• Tomato Variation: Use a mix of cherry/grape tomatoes and larger varieties (e.g., beefsteak, San Marzano) if heirloom tomatoes are unavailable.

• Non-Vegan Ricotta: Drain regular ricotta briefly to remove excess liquid; use strained ricotta for a creamier texture.

• Chile Oil Ahead: Prepare the oil up to 2 weeks in advance and store in an airtight container for later use.

Reader Comments

(As shared in the original article)

• “I love her recipes even though I’m not a vegan... The original Caprese Salad with mozzarella has long been a favorite... I’m looking forward to trying this vegan ricotta version. And I’m definitely a 'baby mouth' so I appreciate the Aleppo chili oil.”

• “I made this with actual ricotta, and it was fantastic... Use one that's more solid or even strained, since there's lots of liquid already.”

• “I found buffalo milk ricotta cheese at my Italian market... I’m going to give it a whip (and a try) in this tomato salad.”

• “Made as is with great summer tomatoes. Everybody (10 of us) loved it. Can't miss with any recipe from Nisha!”

• “That whipped tofu ricotta hits beautifully... I added spicy chicken sausage (sautéed) and was a happy soul.”

• “This is SO GOOD... I modified it into a sandwich recipe with sliced chicken breast and arugula/spinach mix on toasted sourdough.”

Heirloom Tomato Seasonality: Peak season: summer through fall. For best results, prioritize ripe, firm heirloom tomatoes with vibrant colors and sweet flavor.