Tomato Salad with Ricotta and Mint
- 1 and 1/2 lbs ripe tomatoes
- 1/2 lb ricotta cheese
- 1/2 cup torn mint leaves
- kosher salt and black pepper to taste
- olive oil for garnish
- Slice the tomatoes and place them attractively on four salad plates.
- Season the tomatoes with salt and pepper.
- Evenly place dollops of the ricotta over each platter, then top each platter with some of the mint leaves.
- Drizzle a little olive oil over each platter.