Tomato Salad with Herbed Ricotta and Balsamic Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 2 tbsp Basil, fresh
  • 1/4 cup Basil, fresh leaves
  • 2 tsp Garlic cloves
  • 2 lbs Heirloom tomatoes

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 3/4 tsp Black pepper, freshly ground
  • 3/8 tsp Kosher salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/3 cup Ricotta cheese, part skim

Found on myrecipes.com

Description

Directions

• 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.