This recipe takes about 15 minutes and serves 4.
Ingredients
2 fat ripe tomatoes (about 1 pound), cored and cubed
2 tablespoons extra virgin olive oil
1 1/2 tablespoons fresh chopped basil
Large pinch coarse sea salt (fleur de sel is a good choice)
1/2 cup top-quality ricotta, lightly broken into clumps
2 teaspoons capers
Directions
In a medium bowl combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in.) Garnish with capers, and serve.
Wine ideas: A bowl of chopped tomatoes macerated in olive oil and salt until juicy is pan- Mediterranean; the cheese is the only element that places it in a specific country. Whatever cheese you choose, go for a bright, acidic white – a crisp pinot grigio if you’re using ricotta; a tart Santorini if you go for feta; a lively Txacoli if you decide to go for something Spanish.
-Tara Q. Thomas
