For a simple and elegant way to serve your summer farmers' market tomatoes, this speedy salad is perfect. Dressed in a basil chimichurri and speckled with creamy dollops of ricotta cheese, this show-stopping side is perfect for effortless entertaining.
1 1/2 cups fresh basil, packed
1 cup extra-virgin olive oil, divided
3/4 cup fresh parsley, packed
1/2 cup fresh cilantro, packed
1 tablespoon red wine vinegar
2 teaspoon kosher salt, divided
1 small shallot, peeled
1 garlic clove, peeled
1 medium lime, juiced
2 pounds heirloom tomatoes, cut into wedges
1/2 cup ricotta cheese
How to Make It
To make the chimichurri, combine basil, ¾ cup olive oil, parsley, cilantro, vinegar, 1 tsp. salt, shallot, garlic, and lime juice in the bowl of a food processor; process until smooth and uniform, about 1 minute.
Arrange tomato wedges on a serving platter and drizzle with the remaining ¼ cup olive oil and 1 teaspoon salt. Top with spoonfuls of ricotta cheese and drizzle with chimichurri. Serve immediately.