Chill a medium platter or large shallow serving bowl for at least 30 minutes.
In a large bowl, beat the ricotta with ¼ cup of olive oil until fluffy, about 2 minutes. Fold in half of the herbs and season generously with salt and pepper.
In another bowl, gently stir the tomatoes with the remaining 2 tablespoons olive oil. Add the remaining herbs, season with salt and pepper, and stir again.
Spoon the whipped ricotta into the prepared platter or bowl, making a shallow well in the center. Spoon the tomatoes into the well, drizzle with a little more olive oil, and serve with toasts or flatbread.
Tip: The whipped ricotta can be refrigerated overnight. The assembled dish can be refrigerated for about 2 hours. Serve lightly chilled or at room temperature; it can stand at room temperature for about 90 minutes.
