JOHN VILLA'S BEEFSTEAK TOMATO SALAD
From: Judy/AZ
Recipe courtesy of John Villa, Park View at the Boathouse Restaurant

6 leaves of basil (rinsed in cold water and patted dry)
2 ripe red beefsteak tomatoes
2 ripe yellow beefsteak tomatoes
2 ripe orange beefsteak tomatoes
1 tablespoon coriander seeds
2 ounces crumbled ricotta cheese
1 1/2 tablespoons extra virgin olive oil
Salt and fresh ground black pepper to taste

Place the leaves of basil on top of one another and roll up tightly. Then, using a sharp knife, slice basil very thin and reserve. Rinse tomatoes and wipe dry. Then slice into 1/4 inch to 1/2 inch slices and arrange in a circular motion on the plate. With the back of a heavy saucepan, crush the coriander seeds 3 or 4 times and sprinkle on top of tomato; sprinkle some salt and a few turns of the pepper. Then add the cheese and drizzle the olive oil over the dish, sprinkle with basil.