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.

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