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Sliced heirloom tomatoes are wow-worthy on
their own--a simple vinaigrette and dollops of
basil-flecked ricotta take them over the top.
Serve with toasted baguette slices to sop up
any tomato juices.
1. Combine oil, vinegar, 1/4 teaspoon salt, 1/4
teaspoon pepper, and garlic in a bowl, stirring
with a whisk. Combine ricotta and 2 tablespoons
minced basil in a bowl, stirring with a whisk.
Arrange tomato slices on a platter; sprinkle
with remaining 1/8 teaspoon salt, remaining 1/2
teaspoon pepper, and 1/4 cup torn basil leaves.
Drizzle oil mixture over salad. Dollop ricotta
mixture evenly over tomato slices.
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