2 fat ripe tomatoes (about 1 pound), cored and cubed
2 Tbsp extra virgin olive oil
1 1/2 Tbsp 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 tsp capers
In a medium bowl, combine tomatoes, oil, basil and salt. Let sit 5 minutes. Gently scatter ricotta on top. (Do not stir in.)
Yields 4 servings.
