Cantaloupe-tomato Cantaloupe-tomato salad with olives and ricotta with olives and ricotta

By grammadot

Ingredients

• Vinaigrette:
• 1 tablespoon minced shallots
• 1/4 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon golden balsamic vinegar
• 1/4 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh basil (bush basil, lemon basil or lime basil)
• Salad:
• 1 tomato, about 5 ounces, preferably heirloom, such as a speckled Roman, sliced (about 1 cup)
• 1 pound ripe cantaloupe ( 1/2 large), seeded, cut into wedges
• 1 cup fresh ricotta cheese
• 1/4 cup pitted kalamata olives, halved
• Chopped fresh basil

Preparation

Step 1

1 For the vinaigrette, whisk together the shallots, mustard, lemon juice and vinegar in a medium bowl. Whisk in the olive oil, then the basil.
2 For the salad, toss the tomato and cantaloupe with the dressing; divide among four plates. Dot little mounds of the ricotta around the fruit; scatter with the olives. Sprinkle with a dusting of basil.