Extra-virgin olive oil and finishing sea salt, for garnish
In a small bowl, season ricotta with salt and pepper to taste. Set aside.
Assemble salad directly in serving vessel. Place ricotta in center of serving vessel. Place tomatoes around the ricotta and lightly season with salt and pepper. Arrange sliced peaches over ricotta. Scatter torn herbs over salad and finish with a drizzle of extra-virgin olive oil and a sprinkle of finishing sea salt. Serve right away.
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