Summer Tomato Salad With Whipped Ricotta
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Ingredients
  • 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
Instructions
  1. FOR THE WHIPPED RICOTTA
  2. 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.
  3. Add salt and pepper to taste.
  4. Scoop out into a bowl and fold in the zest and chopped herbs.
  5. Toss the arugula with lemon juice and olive oil.
  6. Spread whipped ricotta mixture onto a platter, drizzle top with olive oil, then topped with arugula salad, sliced tomatoes, sliced onions.
  7. Sprinkle the tomatoes with salt, then a good drizzle of olive oil all over, place olives all around.
  8. 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