Summer Tomato Salad With Whipped Ricotta
- A variety of summer heirloom tomatoes, sliced. Enough to cover the ricotta. A variety of colors makes a nice presentation
- 2 cups ricotta, on the dryer side, if too wet drain it for a couple of hours
- Good olive oil for drizzling and to add to the ricotta
- the juice and zest of 1 lemon
- 2 cups arugula, roughly
- sliced red onion
- olives for plating
- parsley and basil a heaping tablespoon each, chopped
- salt and pepper to taste
- a loaf of crusty bread
- FOR THE WHIPPED RICOTTA
- Place ricotta into the bowl of a food processor and add in 1 tablespoon and 1 teaspoon of olive oil, process for 30 seconds, or until smooth.
- Add salt and pepper to taste.
- Scoop out into a bowl and fold in the zest and chopped herbs.
- Toss the arugula with lemon juice and olive oil.
- Spread whipped ricotta mixture onto a platter, drizzle top with olive oil, then topped with arugula salad, sliced tomatoes, sliced onions.
- Sprinkle the tomatoes with salt, then a good drizzle of olive oil all over, place olives all around.
- Place slices of crusty bread all around the platter.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/08/summer-tomato-salad-with-whipped-ricotta.html
3.4.3177