Prep 15 mins
Cook 0 mins
One of two Runner-Up recipes for 2002 in the San Francisco Chronicle, from Joanne Weir.
- 1⁄2 lb ricotta salata
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped of fresh mint
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 5 large ripe tomatoes, cut into 1/4-inch slices
- 1⁄2 lb cherry tomatoes, halved (various colors)
- coarse salt
- fresh ground black pepper
- 4 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- fresh basil or of fresh mint or fresh oregano or fresh thyme sprig, for a garnish
- Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
- Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
- Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes.
- To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.
Very delicious salad! The fresh ingredients make this extra-special. It was easy to make, too. Made for ZWT4 Family Picks for the Tastebud Tickling Travellers.