Easy Tomato Salad with Basil Chimichurri and Ricotta

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.