Summer Tomato Salad W Ricotta Salata & Garlic Vinaigrette

Recipe Ingredients

2 lbs	908g / 32oz	Ripe tomatoes - sliced 1/2" thick
2 cups	474ml	Julienned fennel
		Creamy Garlic Dressing - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Minced chives
1/4 cup	10g / 0.4oz	Fresh chervil leaves
4		Basil leaves - cut chiffonade
4 oz	113g	Ricotta salata cheese - crumbled
1/2 cup	118ml	Nicoise olives - pitted

Recipe Instructions

Arrange tomatoes on a platter.

Toss fennel in a bowl with a few tablespoons of the Creamy Garlic Dressing and season with salt and pepper.

Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A39) - from the TV - FOOD NETWORK

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