A steamy weekend meant lots of salads. It’s one of my favorite things about the start of the season: the return to simple, no-cook salads–and to the aroma of fresh basil filling the apartment. It doesn’t get much easier, or tastier, that some sweet cherry tomatoes, julienned basil, and a generous scoop of rich ricotta, drizzled with olive oil and sea salt. Add fizzy basil-limeade (muddled basil, simple syrup, lime, and soda–you could use Sprite), and hello summer!
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