Spicy Summer Salad With Herbed Ricotta and Balsamic Vinaigrette
Image and Recipe from Jo Cooks
Herbed Ricotta Ingredients:
⅓ c. ricotta cheese
2 basil leaves, chopped finely
1 tsp. fresh oregano, chopped finely
1 tsp. fresh thyme, chopped finely
2 Tbsp Extra Virgin Olive Oil (Basil, Blood Orange, Cilantro & Roasted Onion, Eureka Lemon, Green Chili, or Tuscan)
1 Tbsp. Balsamic Vinegar (Jalapeno, Key Lime, Sicilian Lemon, Tangerine, Traditional)
¼ tsp. salt
¼ tsp. pepper
1 lb. heirloom tomatoes, cut into 1-inch slices
½ English cucumber, sliced
6 radishes, sliced
½ red onion, sliced
1 serrano pepper, chopped
¼ c. basil leaves, chopped
1 Tbsp. oregano leaves
1. In a small bowl, combine ricotta with basil, fresh oregano, and thyme. Set aside.
2. In a separate bowl, whisk together Extra Virgin Olive Oil, Balsamic Vinegar, salt, and pepper.
3. Arrange the tomato slices, cucumber, radishes, and onion on a large platter, then drizzle with dressing. Season if desired, then top with serrano peppers and dollops of ricotta mixture.
4. Garnish with fresh basil and oregano, then serve immediately.