Tomato, ricotta salata, and pesto salad

VEGETARIAN / SERVES 2

DIRECTIONS

Spread a generous spoonful (or two!) of pesto on the plate. Place tomatoes on the pesto, then the shaved ricotta salata and top with salt and fresh cracked pepper.

INGREDIENTS

1 - 2 heirloom tomatoes, sliced

1/4 pound ricotta salata, shaved / thin sliced

1 cup arugula pesto

salt + pepper

This is my favorite way to eat perfectly ripe heirloom tomatoes and it’s super easy, especially if you have pesto on hand. Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in colour with a firm texture and salty taste. The cheese is often used in salads and ideal for slicing, crumbling and grating.