Summer Tomato Salad with Ricotta Salata and Creamy Garlic Vinaigrette

Ingredients

• 2 pounds ripe tomatoes, sliced 1/2-inch thick
• 2 cups fennel, julienned
• Creamy garlic dressing
• Salt and freshly ground pepper
• 2 tablespoons minced chives
• 1/4 cup fresh chervil leaves
• 4 basil leaves, chiffonade
• 4 ounces ricotta salata cheese, crumbled
• 1/2 cup nicoise olives, pitted

Directions

Arrange tomatoes on a platter. Toss fennel in a bowl with a few tablespoons of the creamy garlic dressing and season with salt and pepper. Mound the fennel in the middle of the platter on top of the tomatoes. Sprinkle with the herbs, cheese and olives and drizzle with some more of the creamy garlic dressing. Yield: 4 servings

Creamy Garlic Dressing:

• 2 tablespoons prepared mayonnaise
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 cloves garlic, smashed
• 1 cup olive oil
• Salt and freshly ground pepper

Combine mayonnaise, vinegar, lemon juice, mustard and garlic in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste