Tomato Ricotta Salad
Tomato and cheese salad appetizers are something you can never go wrong with in the summer! This was a new one we decided to try over the weekend, and it was for sure a crowd pleaser!
We spent our weekend at the beach again, and the weather was once again perfect! On Saturday morning we woke up, and my dad and I went to the gym for a quick workout before we enjoyed a beautiful beach day. This Saturday our shore had food truck festival on the beach which was pretty cool! We went to check it out and got some fresh squeezed lemonade! After the beach we came home and started cooking our dinner for the night. We had a fun dinner with my Uncle’s family filled with tons of good food!
For dinner we made pasta in a swiss chard cream sauce and sautéed grouper on top of a fresh pea puree! For appetizer we had this delicious tomato salad, and lastly we served a frozen strawberry dessert which we plan to share with everyone very soon!
Another great weekend in the books! Summer is flying too fast!
Ingredients:
2 large beefsteak tomatoes; sliced
¼ cup of fresh basil; minced + additional basil leaves for garnish
⅓ cup of extra virgin olive oil
⅓ cup of ricotta cheese
Balsamic glaze
Salt and pepper
Directions:
Arrange sliced tomatoes on a platter; sprinkle with salt and pepper and drizzle with olive oil
Sprinkle the minced basil on top; dollop ricotta on each tomato
Drizzle with additional olive oil and the balsamic glaze; garnish with basil leaves and serve with fresh bread
