Tomato Salad with Herbed Ricotta and Balsamic Vinaigrette

By ngaldi

Sliced heirloom tomatoes are wow-worthy on their own--a simple vinaigrette and dollops of basil-flecked ricotta take them over the top. Serve with toasted baguette slices to sop up any tomato juices.

Ingredients

• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 3/8 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 2 garlic cloves, minced
• 1/3 cup part-skim ricotta cheese
• 2 tablespoons minced fresh basil
• 2 pounds heirloom tomatoes, cut crosswise into 1/2-inch slices
• 1/4 cup torn fresh basil leaves

Preparation

Step 1

1. Combine oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a bowl, stirring with a whisk. Combine ricotta and 2 tablespoons minced basil in a bowl, stirring with a whisk. Arrange tomato slices on a platter; sprinkle with remaining 1/8 teaspoon salt, remaining 1/2 teaspoon pepper, and 1/4 cup torn basil leaves. Drizzle oil mixture over salad. Dollop ricotta mixture evenly over tomato slices.