Tomato Ricotta Salad
I love summer fresh tomatoes served with buratta, olive oil and balsamic. This recipe removes the buratta and uses ricotta, which has a similar flavor and texture to the filling of burrata. Serve this salad with crusty bread and a glass of chianti.
- 4 cups tomatoes on the vine, halved
- 2 tbsp extra-virgin olive oil
- 1/2 cup ricotta
- 1/4 cup balsamic vinegar
- salt, to taste
- pepper, to taste
- 1/4 to 1/3 cup basil leaves, chiffonade
- In a serving bowl, combine the tomatoes, olive oil, ricotta, balsamic, salt, pepper and basil. Stir to combine. Place into the fridge to chill. Serve cold with cruty bread.