• Servings 4
  • Prep 10 min
  • Cuisine
  • Skill Level

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.

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