Basil Hummus Tomato Salad

This trio is summer on a plate: basil hummus, cloudlike ricotta, and a quick‑marinated tomato-and-olive salad that deliver herb, cream, acid, and brine in every bite. The basil hummus—brightened with loads of basil, lemon, and olive oil—gives you a sultry, spreadable base. A generous dollop of ricotta adds a creaminess that feels necessary and mildly addictive. The tomatoes and olives, tossed briefly with red wine vinegar, garlic, and oregano, cut through with a bright acidity. This dish plays wonderfully across extremes and balance on the palate, depending on what you go for in each bite.

Serve it as a casual grazing plate with warm toast or pita, as an elegant starter on crostini, or as part of a light dinner with grilled fish. Below you’ll find the recipe, a few quick tips to get the best texture from the hummus and ricotta, and simple variations to suit whatever you have in the pantry.