Tomato, Nectarine, and Cucumber with Ricotta Salata
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
Aged balsamic vinegar
Extra virgin olive oil
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.