Ricotta And Tomato Salad

Preparation:

Preparation: Wash and dry the tomatoes, cut them in half horizontally, gently remove the seeds with a teaspoon, sprinkle with salt, turn them upside down and let them drain for 15 minutes on an inclined board. In a bowl, mash the ricotta with a fork, add the oil and freshly ground pepper and mix vigorously. Using a teaspoon, fill the tomatoes with the prepared mixture, distributing it in tufts. Wash, dry and coarsely chop the basil, then sprinkle it on the tomatoes. Wash and dry the lettuce; distribute it on the serving plate, place the stuffed tomatoes on top, then serve.