Tomato and Herbed Ricotta Salata Salad

One of two Runner-Up recipes for 2002 in the San Francisco Chronicle, from Joanne Weir.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 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

Directions

1. Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.
2. Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.
3. 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.
4. To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.