Servings: 4
Tools Used in this Recipe
- Cutting Board
- salad spinner
- chef knife or other very sharp knife
- serving platter or individual plates
Ingredients
- 5-8 leaves lettuce (any lettuce type you like)
- 3-5 basil top leaves for garnish and presentation on the plate
- Several baisil leaves cut chiffonade (leaves cut crosswise in 1/4 in ribbons)
- 1/2-3/4 lbs heirloom tomatoes cut in 1/4in wedges
- 1/2 lemon juice only
- 2 oz almond ricotta (or any oil-free plant-based cheese), optional
- 4-6 oil-free baked flatbread (pita bread baked, or other flatbread fresh or baked)
Instructions
- Wash and spin dry lettuce and basil or place in a glass or vase to air dry.
- Cut the basil leaves in chiffonade style (leaves cut crosswise into ribbons about 1/4 in) or tear basil leaves into bite size pieces.Reserve a few top basil leaves for garnish and presentation on the plate(s).
- Layer your serving plate with some lettuce leaves. Add some of the cut or torn basil leaves. Place a layer of the tomato wedges. Garnish with the top basil leaves. Squeeze the lemon over the platter and grind some black pepper if desired.
- Optional: Spread some almond ricotta or plant-based cream cheese on a baked flatbread and add to the serving platter. Enjoy the taste of summer!
Notes
SOS Free: Without the flatbread and almond ricotta, this is delicious and completely SOS free.