Heirloom Tomatoes with Savory Granola

Tomatoes and Granola — Savory Granola on Heirloom Tomatoes

Heirloom Tomatoe with Savory Granola

Sibby Barrett

This is another favorite Food and Wine recipe. I love to take a food such as granola-- so expected to be sweet and chewy-- and turn it on it's head-- Savory Granola! I do love granola and this version is so versatile. Change up the nuts, add some spicy spices! This recipe crowns the best of summer tomatoes on a bed of spicy arugula. The flavors are spot on and let each ingredient shine. Finished with some creamy dollops of ricotta, spiked with lemon. Genius. Consider this your new favorite crouton. Adds so much crunch. I like to add it on top of roasted vegetables.

Print Recipe

Prep Time 25

Cook Time 35

Course Appetizer, Side Dish, Salad

Cuisine American

Servings 6

Ingredients

Granola

2 cups old fashioned rolled oats preferably gluten free
1/3 cup honey or maple syrup
2 tablespoons water
¼ cup good quality olive oil
salt and pepper
1 1/2 cups nuts or seeds of choice, such as pistachios, sunflower seeds, pecans, walnuts, hazelnuts et
1 teaspoon favorite spice mix optional but fun!

Ricotta Topping

1 cup ricotta or Greek yogurt
zest of one lemon
1 tablespoon lemon juice
pinch of salt

Arugula Tomato Salad

2 cups arugula or any favorite, hearty greens
2 heirloom tomatoes, sliced or quartered or any combination of what in season, about 4 cups
1 tablespoon good quality olive oil
1 tablespoon lemon juice
salt and pepper

Instructions

Granola Preparation

Preheat oven to 325º and line a sheet pan with parchment paper. In a large bowl, toss the oats with honey, water, 1/4 cup olive oil and 1 teaspoon of salt until the oats are thoroughly coated. Spread on pan and bake for 25 minutes, stirring twice, until light golden. Stir in the nuts and seeds and bake for 10 minutes longer or until golden brown and dry. Let cool, stirring occasionally.

Ricotta Topping

In a medium bowl, mix the ricotta with the zest, 1 tablespoon of the lemon juice and 2 tablespoons of olive oil. Season with salt and pepper.

Arugula Tomato Salad

*In another bowl, toss the arugula with the remaining 1 tablespoon olive oil and 1 tablespoon of lemon juice and season with salt and pepper. *

Composing the Salad

Place a handful of arugula in the bottom of serving bowls or on a platter. Arrange tomatoes on top and season with salt and pepper. Spoon the ricotta in dollops on the tomatoes. Sprinkle with desired amount of the granola, saving the rest for another use.

Notes

It's best to dress salad greens just before serving but making the granola, mixing the ricotta and cutting and seasoning the tomatoes ahead of time is a great idea. Tomatoes are best when served at room temperature and it's always a good idea to season them generously with salt and pepper in advance.

Keyword gluten free, savory granola, summer, tomato

Heirloom Tomatoes with Savory Granola

Heirloom Tomatoe with Savory Granola

Ingredients

Granola

Ricotta Topping

Arugula Tomato Salad

Instructions

Granola Preparation

Ricotta Topping

Arugula Tomato Salad

Composing the Salad

Notes

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