Ricotta Salata, Tomato and Arugula Antipasto
- 1 bunch arugula, stems removed
- 2 large tomatoes
- 3 oz ricotta salata, small pieces
- 12 provencal or other oil cured black olive
- 3 TB good quality olive oil
- Salt and pepper to taste
Chop the arugula into bite-sized pieces, core and dice tomatoes. Arrange the arugula on a serving platter and top with tomato pieces. Salt to taste. Top with the ricotta salata pieces and olives. Grind black pepper to taste and drizzle with flavorful olive oil.