Tomato Salad with Ricotta and Grilled Bread

A couple of tomatoes per person
1 Tab. extra-virgin olive oil per tomato
1 Tab. balsamic vinegar per tomato
salt and pepper to taste
fresh basil, chopped
1 carton ricotta for two people
a loaf of sourdough bread

Cut tomatoes into nice chunks and place in a bowl. Season with salt. Drizzle with olive oil and balsamic. Toss with fresh basil.

Place on a plate or bowl with a nice dollop of ricotta on the side.

Heat a grill or grill pan. Brush with olive oil. Grill bread until nice and toasted. Serve along side your salad and cheese.

source: Alexandria's Kitchen