Tomato, Nectarine, and Cucumber with Ricotta Salata


Tomato, Nectarine, and Cucumber with Ricotta Salata



Serves 2

  • 2 small heirloom tomatoes, cut into wedges
  • 6 cherry tomatoes or tiny tomato of choice, quartered
  • 2 lemon cucumbers, peeled and cut into wedges
  • 1 large nectarine, cut into wedges
  • Basil leaves
  • Ricotta salata
  • Aged balsamic vinegar
  • Extra virgin olive oil
  • Sea salt
  • Black pepper


Divide the tomatoes, cucumbers, and nectarine wedges between two individual bowls. With a vegetable peeler, shave thin pieces of ricotta salata over the tomatoes, cucumbers, and nectarines. Add some basil leaves. Drizzle with extra virgin olive oil, aged balsamic vinegar, a sprinkle of sea salt, and some freshly cracked black pepper.

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