March: Heirloom Tomato Salad with Baked Ricotta and Olives
Australian Gourmet Traveller recipe for heirloom tomato salad with baked ricotta and olives.
Ingredients
- 400 gm piece ricotta, cut into 5cm-thick wedges
- 160 gm (1 cup) Kalamata olives
- 1 tsp dried Greek oregano (see note)
- To taste: extra-virgin olive oil
- 6-8 assorted ripe heirloom tomatoes
- To taste: red wine vinegar
- To serve: basil and crusty bread
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