Tomato, Nectarine, and Cucumber with Ricotta Salata
Ingredients
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
Instructions
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.