Heirloom tomato salad with feta and watermelon

Serves 4

1 cup arugula

4 tablespoons basil, cut into strips

1 tablespoons extra virgin olive oil

3-4 teaspoons balsamic vinegar

2 pound heirloom tomatoes, peeled, cored and cut into wedges

1/2 pound heirloom cherry tomatoes, cut in half

Kosher salt and freshly ground black pepper

4 ounces ricotta, sheep’s, goat’s or cow’s milk

3 ounces sheep’s milk feta

1/4 cup watermelon, cut into 1/4 inch dice

Put the arugula and basil in a bowl. Season with salt and pepper. Add the oil and vinegar and toss well.

Arrange the arugula mixture down the center of 4 plates.

Arrange the tomatoes on top. Season with salt and pepper.

Put a spoonful of ricotta in the center of each plate. Season with salt and pepper. Sprinkle feta over the tomatoes.

Sprinkle watermelon over the salad.

Rialto Restaurant & Bar