Servings: six to eight.
Feel free to use large tomatoes cut into wedges rather than cherry tomatoes.
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Try this recipe - Tomato ricotta salad
3 Plum tomatoes
2 oz Ricotta cheese
0,5 oz Arugula
0,5 oz Basil
1 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic glaze
1 pinch Sea salt
1 pinch Black Pepper
I have made this many times, and everyone loves the fresh flavors and different textures. I agree with the previous reviewer regarding the amount of oil. Just 1-2 Tbs drizzled over the salad makes it great. Using basil rather than mint is equally as good. Whenever we want a fresh, quick salad for unexpected guests this is our first choice.
I give the flavor 5 stars! I rate the recipe 4 stars because I think 1/2 cup of olive oil is way too much. I just drizzled a little over the salad before tossing.
Great salad, great olive oil tasting menu. I went to the olive oil store and got the recommended kind of oil for each of the recipes. Guests could really taste the difference.
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