Summer Salad Herbed Ricotta Balsamic (Print Version)

# Ingredients:

→ Herbed Ricotta

01 - 80 g ricotta cheese
02 - 2 fresh basil leaves, finely chopped
03 - 1 teaspoon fresh oregano, finely chopped
04 - 1 teaspoon fresh thyme, finely chopped

→ Salad

05 - 2 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 0.25 teaspoon fine sea salt, or to taste
08 - 0.25 teaspoon freshly ground black pepper, or to taste
09 - 450 g heirloom tomatoes, cut into 1.25 cm slices
10 - 0.5 English cucumber, sliced
11 - 6 radishes, thinly sliced
12 - 0.5 small red onion, thinly sliced
13 - 1 serrano pepper, finely chopped
14 - 0.25 cup chopped fresh basil leaves
15 - 1 tablespoon fresh oregano leaves

# Instructions:

01 - In a small bowl, combine ricotta cheese with chopped basil, oregano, and thyme until well mixed. Set aside.
02 - In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until fully emulsified.
03 - Arrange tomato slices, cucumber, radishes, and red onion evenly on a large serving platter.
04 - Drizzle the prepared vinaigrette over the arranged vegetables. Season with additional salt and pepper if desired.
05 - Top salad with chopped serrano pepper. Dollop herbed ricotta mixture evenly over the tomato slices and garnish with fresh basil and oregano.
06 - Serve immediately for optimal freshness.

# Notes:

01 - For best flavor, use ripe seasonal tomatoes and the freshest herbs available.