Recipe from Cooking Light
1 1/2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 garlic cloves - minced
2 pounds heirloom tomatoes - sliced
1/2 cup cherry tomatoes
1/3 cup ricotta cheese
1/2 cup fresh basil
Sea salt & pepper to taste
1. Combine oil, vinegar, salt, pepper, and minced garlic in a bowl, stirring together well.
2. Combine ricotta and 2 tbsp minced basil in a separate bowl, stirring together well.
3. Arrange tomato slices on a platter (mixing up the different colors). Sprinkle with sea salt and pepper
and the remaining basil leaves. (You can either chop the basil or scatter the full leaves - I like the full ones!)
4. Drizzle the balsamic mixture over the salad and dollop the ricotta mixture evenly over the tomato slices.
Wishing you all bright, beautiful, and happy week!
For more quick & easy summer recipes - check out Cooking Light.