Tomato And Herbed Ricotta Salata Salad

1. Crumble the cheese into a bowl. Add the basil, chives, mint, oregano and thyme. Mix until the herbs coat the crumbled cheese.

2. Arrange the large tomatoes on a serving platter, overlapping the slices slightly. Scatter the cherry tomatoes on top. Season with salt.

3. Whisk together the olive oil and vinegar. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomatoes and let sit for 10 minutes.

4. To serve, scatter the cheese over the tomatoes and garnish with basil, mint, oregano and thyme sprigs.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	1.9955 g
Protein	11.8404 g
Carbohydrates	56.35 g
Energy	260.525 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.074 g
Water	898.8107 g
Aspartic acid	1.577 g
Calcium, Ca	176.714 mg
Lutein + zeaxanthin	337.78 g
Fiber, total dietary	11.1694 g
Carotene, beta	3504.724 g
Niacin	4.7516 mg
Vitamin A, RAE	332.597 g
Arginine	0.2974 g
Riboflavin	0.394 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Glutamic acid	4.1077 g
Sodium, Na	131.764 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0092 g
Total lipid (fat)	1.9955 g
Manganese, Mn	1.1835 mg
Fructose	3.5548 g
Proline	0.2526 g
Fatty acids, total saturated 16:0	0.2081 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.0091 g
Choline, total	79.4992 mg
Sugars, total	43.7438 g
Serine	0.3157 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.071 g
Vitamin B-6	0.7758 mg
Selenium, Se	3.7549 g
Ash	5.0866 g
Fatty acids, total saturated 18:1 undifferentiated	0.2833 g
Pantothenic acid	4.6072 mg
Phenylalanine	0.3094 g
Copper, Cu	0.8857 mg
Betaine	0.1192 mg
Thiamin	0.5591 mg
Methionine	0.099 g
Iron, Fe	6.4348 mg
Carbohydrate, by difference	56.35 g
Phosphorus, P	276.116 mg
Folate, total	100.519 g
Tocopherol, gamma	0.2527 mg
Alanine	0.34 g
Valine	0.3151 g
Fatty acids, total saturated 18:2 undifferentiated	0.7401 g
Glycine	0.3034 g
Carotene, alpha	710 g
Glucose (dextrose)	3.6537 g
Fatty acids, total saturated 14:0	0.0024 g
Zinc, Zn	0.8554 mg
Isoleucine	0.2921 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0028 g
Fatty acids, total polyunsaturated	0.8142 g
Leucine	0.4462 g
Vitamin A, IU	6669.051 IU
Folate, DFE	100.519 g
Tryptophan	0.0919 g
Vitamin C, total ascorbic acid	219.4419 mg
Phytosterols	3.14 mg
Galactose	0.0158 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Tyrosine	0.2095 g
Vitamin K (phylloquinone)	132.8734 g
Fatty acids, total saturated	0.2959 g
Histidine	0.1751 g
Fatty acids, total monounsaturated	0.2926 g
Threonine	0.2983 g
Folate, food	100.519 g
Cryptoxanthin, beta	2.508 g
Vitamin E (alpha-tocopherol)	3.6956 mg
Magnesium, Mg	110.243 mg
Lysine	0.43 g
Potassium, K	1987.133 mg
Cystine	0.1503 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Extra virgin olive oil	4 tablespoons	0	0	0
Tomato	5	209.3	46.41	1.82
Balsamic vinegar	3 tablespoons	42.24	8.1744	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	0	0	0	0
Basil	2 tablespoons	1.219	0.1404	0.0339
mint	1 tablespoon	2.508	0.4794	0.0416
cherry tomato	0.5 halved	0	0	0
thyme	1 teaspoon	0.808	0.1956	0.0134
chive	2 tablespoons	1.8	0.261	0.0438
ricotta salata	0.5	0	0	0