Place the ricotta in a medium bowl. Add 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Stir gently until smooth and evenly combined. Taste and adjust salt or lemon if needed. Set aside at room temperature while you prepare the tomatoes (or cover and chill briefly if making ahead).

If the ricotta is very wet, drain it briefly in a fine-mesh sieve for 10–15 minutes before seasoning to avoid watery texture.

Lemon & Basil Marinated Tomatoes

Halve and toss tomatoes

Place the halved tomatoes in a medium bowl. Add 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, 1 teaspoon red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss gently to coat, making sure juices begin to release.

Add basil and marinate

Fold in the torn or chiffonaded basil leaves so they are evenly distributed. Let the mixture sit for at least 15–20 minutes at room temperature (longer — up to 1 hour — is fine) to allow the lemon and olive oil to macerate the tomatoes and infuse flavor. Taste and adjust seasoning before serving.

To Serve

Assemble

Spoon the seasoned ricotta onto a shallow serving plate or individual plates, spreading it into a smooth round or leaving it slightly rustic. Spoon the marinated tomatoes on top, including any juices for extra flavor.

Finish

Drizzle about 1 teaspoon good-quality extra-virgin olive oil over the tomatoes and ricotta. Garnish with the small fresh basil leaves and serve with lemon wedges and toasted bread or crostini alongside.

Serve immediately at room temperature. Leftovers: keep components refrigerated separately (ricotta up to 2 days, tomatoes up to 24 hours) and bring to room temperature before serving.