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Sibby Barrett

Heirloom Tomatoe with Savory Granola

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 minutes
Cook Time 35 minutes
Servings: 6
Course: Appetizer, Side Dish, Salad
Cuisine: American
Ingredients Method Notes

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

Method
 

Granola Preparation
  1. 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
    1. 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
    1. *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
    1. 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.