Tomato and Ricotta Salad
Serving Size / Yield
- 1 bunch arugula
- 2 lg. tomatoes, cored and thinly sliced
- 2 thin sliced red onion, in rings
- 1/4 C. olive oil
- 4 oz. ricotta, coarsely grated
Trim the stems of the arugula and discard and bad leaves. Wash the arugula and then dry well. Tear it into bite-sized pieces. Arrange the tomatoes on a platter. Top with the arugula and onion rings. Drizzle with the olive oil and sprinkle with salt and pepper to taste. Sprinkle ricotta over the salad and serve immediately.