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

 

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