Summer Tomato Salad

I saw this in Hamptons Magazine, it looked so delicious I just had to share.

4 heirloom tomatoes
1 pint grape tomatoes
3 tbsp. basil, sliced
4 tbsp. whole-milk Italian ricotta cheese
1/4 cup simple vinaigrette
4 orange wedges
4 lemon wedges
Sea salt, to taste

Rinse the heirloom tomatoes and cut each into eight wedges. Wash the grape tomatoes and cut them in half. Make sure the basil is clean of any sand or dirt, roll a few leaves together and slice. In a large mixing bowl, combine the tomatoes, basil and vinaigrette; season with salt to taste. Arrange the tomatoes over four plates, then squeeze one lemon and one orange wedge over the top of each salad. Finish with one tablespoon of the ricotta per salad; add sea salt as desired.