Tomato Ricotta Salad

By the time summer is in full swing and tomatoes are ripe and beautiful, this is a perfect lunch for me. It’s also a terrific dinner side if I’m serving chicken or fish.

4 cups fresh arugula
Juice of 1 lemon
4 teaspoons olive oil, divided
2 medium ripe tomatoes, sliced
1/2 cup good olives (any kind)
1/2 cup fresh handmade ricotta cheese
Kosher salt
Freshly ground black pepper
2 teaspoons balsamic vinegar

Arrange the arugula evenly on two plates. Top the greens with the lemon juice, then drizzle each plate with 1 teaspoon of olive oil. Place the sliced tomatoes in the center of the bed of greens, then place the olives around the edges. Spoon a 1/4 cup of the ricotta cheese atop each salad, then drizzle each plate with the remaining teaspoon of oil. Season with kosher salt and black pepper. Drizzle 1 teaspoon of balsamic over each plate. Serve immediately.

Preparation time: 10 minute(s)

Number of servings (yield): 2

Leave a Reply