Prep the tomatoes: Slice large tomatoes into rounds or wedges. Halve cherry tomatoes. Lay them on a plate and season with a pinch of kosher salt to draw out flavor.

Make the herbed ricotta: In a bowl, combine ricotta, chopped herbs, lemon zest, 1 teaspoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of pepper. Stir or whisk until creamy. Adjust lemon and salt to taste.

Whip for extra fluff (optional): Use a hand mixer for 30–45 seconds to aerate the ricotta for a lighter texture.

Shake the vinaigrette: In a jar, add balsamic, Dijon, honey, 3 tablespoons olive oil, a pinch of salt, pepper, and garlic if using. Seal and shake until glossy and emulsified. Taste and balance with a touch more honey or vinegar as needed.

Assemble: Spread the herbed ricotta on a platter. Arrange tomatoes on top and around the edges. If using arugula, tuck small handfuls between the tomatoes.

Dress and finish: Drizzle with vinaigrette—start light and add more at the table. Sprinkle flaky salt, black pepper, and toasted nuts or seeds for crunch.

Serve: Enjoy immediately with warm crusty bread or grilled sourdough to scoop up the ricotta and juices.