Fresh Tomato and Ravioli Salad - Easy Summer Recipe

We’re bringing together fresh and vibrant flavors with comforting indulgence to create our Fresh Tomato and Ravioli Salad. This salad, for me, is the definition of simple-yet-satisfying summer eating. We’re taking fresh raviolis, and layering them with juicy heirloom tomatoes, grilled garlic, and fresh herbs, to create a bright-yet-rustic salad that is at once refreshing and luxuriously rich.

The best part of this salad, however, is just how easy it is to prepare. Being light yet indulgent, this salad is a perfect choice for relaxed summer get-togethers, easy warm-weather luncheons, or even an effortless weeknight meal – all while allowing you to look like a top-tier chef without spending hours in the kitchen preparing. What’s more, this salad uses only fresh, simple ingredients that are readily available at your local supermarket, combining things like fresh tomatoes, simple herbs, and garlic.

Now, without further introduction, let’s get to it. Read on for a complete ingredient checklist, a recipe overview, and a printable recipe card.

What to Expect – Easy Ravioli Salad

A rustic twist on classic Italian pasta salads, this cold ravioli salad is a delicious way to enjoy summer’s best produce.

Taste and Texture: This summer ravioli salad aims to bring you vibrant freshness and summery flavor in every bite. On the fresh side, we’ve got juicy heirloom tomatoes, complemented by fresh garlic, which we’ve grilled to bring out its natural sweetness and imbue it with smoky goodness, finished with fresh basil and fresh parsley. But of course, the real star of the show is our fresh ravioli, which serves as a tender, indulgent base. We finish things off with a dusting of freshly grated Romano, and we’re good to go.

Difficulty Level: Unless you’re making your ravioli from scratch, this recipe is super easy, making it a beginner-friendly way for anyone to bring together homemade Italian flavors without spending hours in the kitchen. The most important step is to gently cook the ravioli to avoid tearing, but that’s true any time you're heating up ravioli at home. Other than that, the prep work all comes down to prepping some fresh ingredients and then combining them into a salad.

Preparation Process: Among the pantheon of easy summer pasta salads, this Italian ravioli salad has become my favorite, in part because it couldn’t be more straightforward to prepare:

1. Prep the Ravioli: Unless you’re making your own ravioli, start things off by prepping the ravioli according to the package directions. Be careful not to overcook them, as that is the surest way to ruin this recipe. Too soft, and the salad turns to mush. Not fun.
2. Grill the Garlic: In a dry pan, grill the garlic in its skins until they have started to char and become soft. Then set them aside and let them cool. Do not try peeling them while they’re hot – be patient, and let them cool.
3. Toss the Salad Ingredients: Slice the heirloom tomatoes, peel the grilled garlic, chop the herbs, and toss in some capers in brine. Drizzle with olive oil and seasonings, and toss until combined.
4. Layer the Salad: Here’s where this tomato and ravioli salad comes together. We layer the cooked ravioli, topping the layers with the fresh tomato, and then dusting with grated cheese.
5. Garnish: Spread some fresh basil leaves before topping with freshly grated cheese, followed by a drizzle of olive oil dressing, and you’re done. And yes, before you ask, you can indeed serve this as a cold ravioli salad. This salad can also be served warm or at room temperature, but I find that it does best when served chilled.

Pairings

1. Wine Pairing: I’d opt for a white wine pairing, perhaps a nice Sauvignon Blanc, a light Pinot Grigio, or maybe a good rosé. All would be beautiful pairings.
2. Crusty Bread: Crusty Italian bread, a nice garlic focaccia, or thick breadsticks would all be delicious.
3. Fish: Summer salad, white wine, and fish. You don’t get a better warm weather combo than that. My go-to would probably be grilled shrimp, perhaps prepared spicy, or grilled salmon; either would be great additions for turning this fresh ravioli salad into a complete meal. I would opt for a salmon recipe that matches the Mediterranean flair of this salad, perhaps salmon marinated in a mix of figs and herbs.

Ingredient List: Tomato and Ravioli Salad

If you love easy summer pasta salads, this tomato and ravioli salad is a must-try. Fresh herbs and heirloom tomatoes bring vibrant flavor to this simple dish.

For the Ravioli:

• 2 lbs. fresh ravioli – cooked as directed
  • Tip: If using store-bought, find a high-quality ravioli that you like, and that you find is still tasty when served cold, since this is primarily a cold ravioli salad recipe. I find that cheese or spinach-filled ravioli work best, especially the sweet variety.
  • Tip (2): Be careful not to overcook the ravioli. As mentioned above, overcooking is the surest way to ruin this recipe.
  • Substitution: Tortellini works well if you want a smaller pasta bite.
  • Fresh: If you’re looking for a guide on how to cook fresh ravioli, see my recipe for doing precisely that.

For the Salad:

• 2 large heirloom tomatoes – diced
  • Note: Heirloom tomatoes are not bred to be shelf-stable, nor are they bred for shipping durability. Instead, they are open-pollinated tomatoes, meaning the seeds will produce plants identical to the parent plant. As such, these varieties of tomatoes represent an important part of agricultural history, as these varieties of tomatoes have been passed down over the course of decades, sometimes as long as fifty or more years – hence the name ‘heirloom.’
  • Tip: You want tomatoes that are firm yet ripe, and this is especially true if using heirloom tomatoes. This is one of my favorite heirloom tomato recipes, since it really lets the tomatoes stand out.
  • Substitution: While I find this recipe works best with heirloom tomatoes, you can substitute any firm yet ripe tomato. My go-to would probably be Roma tomatoes.
• 5–6 cloves fresh garlic – grilled and chopped
  • Note: I do recommend grilling the garlic head whole. It does make a difference.
  • Tip: Use a dry pan, and grill the whole head of garlic right in its skin until it starts to char slightly. You want the garlic soft but not mushy.
  • Pro-Tip: I still remember my son figuring this one out the hard way – let the garlic cool before trying to peel it.
• 6–8 leaves fresh basil – some chopped, some whole for garnish
  • Tip: Whether you want to leave the basil whole, chop it up, or tear it (for a more rustic look) is entirely a matter of preference. That said, tearing would probably be the better option compared to slicing or chopping, since tearing prevents bruising and browning.
  • Substitution: If you don’t have fresh basil on hand, use a little extra fresh parsley, or add a small pinch of dried basil. That said, I really do consider the fresh basil to be a key ingredient in this recipe.
• 2 tablespoons fresh Italian parsley – chopped
  • Tip: Adds brightness and a slightly peppery flavor to balance the richness of the ravioli.
• 1 tablespoon capers – with brine
  • Tip: Don’t rinse your capers. I don’t know where or why this started, but when you rinse capers, you are rinsing off their ‘caper flavor.’ Capers on their own taste either acidic or of nothing, whereas un-brined/fresh capers are entirely unpalatable. So don’t do it.
  • Substitution: Chopped green olives can be used if you don’t have capers.
• 1 teaspoon dried oregano – crushed
  • Tip: Crushing dried oregano between your fingers releases its aromatic oils for a stronger flavor.
  • Pro-Tip: Use a mortar and pestle for best results; it really does make a difference.
• ½ teaspoon salt
  • Tip: Adjust to taste.
• ½ teaspoon coarse black pepper
  • Tip: Fresh cracked pepper for the best aromatics.
• ¼ teaspoon red pepper flakes
  • Tip: Adds a subtle heat. Feel free to adjust or omit depending on your spice preference.
• Fresh Parmesan or Romano cheese – for grating
  • Tip: Freshly grate the cheese for maximum flavor. Pre-grated cheese leaks away moisture in the packaging, and that means less flavor.
  • Substitution: The grated cheese of your choice works just fine.
• 3–4 tablespoons olive oil
  • Tip: As I always advise, use a decent quality extra virgin olive oil for recipes where the olive oil is being consumed raw.
  • Note: Add a final drizzle before serving.

Serving Suggestions for Italian Ravioli Salad

So, perhaps you’ve made the salad, or are intent on making it, that leaves the question “How best to serve the salad?” The good news is you don’t need to fuss too much, as this is a very ‘agreeable’ salad that will pair well with just about any of your favorite summer dining options.

However, if you want a few ideas for getting the most out of this easy ravioli salad, here are some thought starters.

• Serve Chilled or Room Temperature: I cannot stress enough that this salad is meant to be served either chilled or at room temperature. That’s when the flavors really come together best, while allowing the fresh parsley, the basil, and grilled garlic to shine through. As such, I suggest preparing it a day or two ahead, and then serving it either fresh from the fridge or after having let it sit out for 15–20 minutes before serving.
• Pair with White Wine or Rosé: As I mentioned above, my go-to wine pairings would be either a Pinot Grigio, a Sauvignon Blanc, or a dry rosé. Basically, we’re complementing the acidity of the tomatoes while cutting through the richness of the ravioli beautifully.
• Simple Side Salad: If we think of this fresh ravioli salad as a pasta dish, you can’t go wrong pairing it with a simple green salad topped with a light lemon vinaigrette or balsamic reduction.
• Italian Bread or Crostini: If you couldn’t tell from the ‘many’ crostini recipes I have here on Living the Gourmet, then let me tell you that I love crostini, and this recipe would be a delicious side or topping for crostini. It would also be delicious paired with crusty Italian bread.
• Extra Garnishes: Just before serving, finish with a few more torn basil leaves, a sprinkle of extra Parmesan or Romano, and a final drizzle of high-quality olive oil for an eye-catching and flavorful touch.
• Serve for Alfresco Dining: As I’ve said throughout this post, this recipe is great for picnic and patio dining. Pack it into a serving dish, keep it chilled, and serve outdoors for a beautiful summer meal.

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And that’s our Fresh Tomato and Ravioli Salad. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

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