This simple, flavoursome salad is perfect for entertaining.  


  • 1 each of 6 different heirloom tomatoes; such as green zebra, black russian, beefsteak, ox heart, black cherry & yellow pear

  • 100 ml extra virgin olive oil

  • 4 large basil leaves, finely sliced

  • charcoal salt flakes & freshly ground black pepper

  • Ricotta

  • 1 lt anchor ceramic filtered milk

  • 40 ml white distilled vinegar

  • 1 tsp salt


  • 1.

    To make the ricotta: Place the milk in a heavy based saucepan and heat over a low heat slowly to 80°C using a digital thermometer to check.

  • 2.

    Once 80°C has been reached add the vinegar & salt and stir gently to mix. Remove from heat & stand for 10 minutes for the curds to form.

  • 3.

    Using a large female spoon scoop the curds into a sieve lined with muslin over a bowl and allow to

  • 4.

    Drain for 20 minutes. Transfer to a container & reserve in the fridge if not using immediately.

  • 5.

    To make the salad: Slice the tomatoes approximately5mm thick and arrange on four plates alternating

  • 6.

    Colours then sprinkle the basil over the tomatoes evenly. Season with the salt & pepper then drizzle with olive oil. Crumble ricotta over the tomatoes then season and drizzle oil over & it is ready to serve.


Anchor Milk flight recipes by Christian McCabe & Daniel Wilson

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