Directions
Combine oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a bowl, stirring with a whisk. Combine ricotta and 2 tablespoons minced basil in a bowl, stirring with a whisk. Arrange tomato slices on a platter; sprinkle with remaining 1/8 teaspoon salt, remaining 1/2 teaspoon pepper, and 1/4 cup torn basil leaves. Drizzle oil mixture over salad. Dollop ricotta mixture evenly over tomato slices.
Ingredients
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
3/8 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 garlic cloves, minced
1/3 cup part-skim ricotta cheese
2 tablespoons minced fresh basil
2 pounds heirloom tomatoes, cut crosswise into 1/2-inch slices
1/4 cup torn fresh basil leaves