Tomato Salad With Herbed Ricotta and Balsamic Vinaigrette


Our heirloom tomatoes are starting to come in strong.  So we wanted to use them up in a healthy and wow-worthy dish that is fit for the warm weather.  We came across this recipe, courtesy of Cooking Light, and knew right away we had to try it.  Sliced heirloom tomatoes, drizzled with a fragrant balsamic vinaigrette and coupled with dollops of basil ricotta made this dish an instant hit!


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


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.  Serve with a toasted baguette to sop up any tomato juices.

Source: Cooking Light