Break up the bread into small pieces and put it inside the salad bowl.

Drizzle a generous amount of extra virgin olive oil over the top.

Pour balsamic vinegar over the top also (as much as you like depending on how strong you enjoy your salad dressing).

Mix it well using a spoon.

Cut the green part out of the top of the tomato and slice them into small chunks.

Remove the skin from the garlic clove and slice it into small pieces.

Add the garlic to your salad.

Break off several basil leaves from the bunch and rip them into small strips using your hands adding them to the salad and mix everything together well.

Add salt and pepper (as much as desired) and 2-3 pinches of dried oregano and sage.

Mix this through really well with a spoon before adding another few drizzles of extra virgin olive oil and balsamic and mixing again.

Now, get your piece of baked ricotta and break it in small chunks, adding it straight to the salad, keeping a third of it to the side for later.

E ora si mangia, Vincenzo’s Plate….Enjoy!