Heirloom tomato salad with ricotta & chile oil from Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking (page 361) by Nisha Vora

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Notes about this recipe

  • Meags on September 10, 2025

    This was really great! I used our garden tomatoes (pineapple, Paul Robeson and black cherry). I did a lazy version of the chili oil, which was surely not as good as the recipe but worked. Very flavorful and still good the next day!

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