Tomato Salad with Herbed Ricotta and Balsamic Vinaigrette


  • 1 1/2 tablespoons extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 3/8 teaspoon kosher salt, divided

  • 3/4 teaspoon freshly ground black pepper, divided

  • 2 garlic cloves, minced

  • 1/3 cup part-skim ricotta cheese

  • 2 tablespoons minced fresh basil

  • 2 pounds heirloom tomatoes, cut crosswise into 1/2-inch slices​

  • 1/4 cup fresh basil leaves, torn​


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