Summer Tomato Salad
with Herbed Ricotta & 
Balsamic Vinaigrette

A fresh take on the traditional caprese salad. The herbed ricotta can be made ahead and refrigerated.​

tomatoes, preferably heirloom, of different sizes and colors, sliced into rounds
1 lb. whole milk ricotta cheese
1/2 C. loosely packed mixed fresh herbs (basil, chives, marjoram, oregano, parsley)
1/2 tsp. garlic powder (or 1 small clove garlic, minced)
Tait Farm Herbal Balsamic Vinaigrette
arugula
salt and pepper

Combine the ricotta cheese, fresh herbs and garlic. Arrange the arugula leaves on a nice serving plate. Artfully arrange the tomato slices on top of the arugula. Place dollops of the herbed ricotta on top of the tomatoes, leaving space so that the tomatoes can be seen. (You may not need all of the herbed ricotta.) Season with salt and pepper. Drizzle with the Herbal Balsamic Vinaigrette and serve immediately.