Firstly, I would like to thank you for the supportive comments on the previous post. It’s people who identify with each other, people who tug on the ear, people teaching the recipe for success… it’s always great to share! I want to say that between one calorie bomb and another, light recipes will continue to pop up here, like this salad that I really like in this super hot weather.
The original caprese salad is made with mozzarella (I hate writing “muçarela”, although it is true) of buffalo, tomatoes and basil. As I had the ricotta paste ready that I used to make the farfalle meatballs, I decided to improvise and use it in the salad. It was delicious.
Cut tomato slices and sprinkle with salt, black pepper and olive oil. On top of each one, place balls of seasoned ricotta, basil leaves, dehydrated herbs and drizzle with good olive oil.
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