Tomato, Peach and Arugula Salad

I have been making this salad all summer to rave reviews. Simple, easy, and delicious. I kind of ripped it off from Mat from Jolé Restaurant. He used watermelon instead of peaches and feta instead of fresh ricotta. The variables are endless….experiment!

•Heirloom tomatoes, try several different colors, including cherry, quartered
•Peaches, ripe but still a little firm, peeled and sliced same size as tomatoes
•Arugula, cleaned and dried, around 2 packed cups
•Fresh ricotta cheese, Italian if available, 3 or 4 tsp per salad plate
•Olive oil, best possible extra virgin
•Sherry vinegar, 1tsp
•Salt & pepper

Make a quick vinaigrette with 3 tbl olive oil to 1 tsp vinegar and dress the arugula. Assemble plates with arugula on bottom, few slices tomato and peach, 3 or 4 plops of ricotta, sprinkling of salt, grind of pepper, and a drizzle of olive oil over each salad. Try nectarines, plums, feta, burrata, mozzarella, and experiment.