Get out of your salad rut with these refreshing ideas.
While spring is not the only time of the year we eat salads, it sure feels like the perfect time to celebrate them. Thankfully, we currently have Giancarlo and Katie Caldesi’s new book, Around the World in 120 Salads: Fresh, Healthy, Delicious in our hands. And quite honestly, we’re swooning. Flipping through the pages, you will see salads that will make your mouth water, salads hearty enough to be the main dish and salads that would make the perfect refreshing bite on a hot day.
If you’re anything like us, it’s all too easy to get caught in a salad rut making the same boring plate. Thankfully, this book has put some fresh crunch in our routine and incorporates global flavors into our menus. The book especially highlights salads from Middle Eastern, Mexican, Indian, Italian, and Vietnamese cuisines. Check out some of the salads below inspired by a variety of cuisines and then try out one of our favorite recipes from the book! 
Moroccan Inspired: Tabbouleh with pulled lamb shoulder with a spiced date crust and minted labneh
Italian Inspired: Tuna Nicoise with Green Beans, Potatoes, and Sun-Dried Tomatoes
Italian Seafood Salad
Check out this stunning zucchini recipe below.
Zucchini and Zucchini Flower Carpaccio with Ricotta
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Around the World in 120 Salads
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A refreshing summer salad with layers of zucchini, tomatoes, and melon. Topped with creamy ricotta and a zesty lemon dressing.
Ingredients
- 0.5 to 1 red or green chile
- 1 small garlic clove
- 0.5 lemon zest
- 2 tbsp extra virgin olive oil
- salt
- freshly ground black pepper
- 3 medium zucchini
- 4 round tomatoes
- 1 red pepper
- a handful of basil leaves
- 0.5 honeydew or cantaloupe melon
- 1 cup (237 ml) ricotta cheese
Instructions
- Mix the dressing ingredients together in a bowl. Season to taste and set aside.
- Arrange a layer of zucchini slices, tomatoes, and red pepper strips on one large serving plate or individual ones. Pour on a little dressing. Add the remaining sliced vegetables on top followed by the remaining dressing.
- Just before serving, scatter the basil leaves and melon balls on top, and top with teaspoon-sized quenelles of ricotta. To do this, squeeze a heaping teaspoon of ricotta between 2 teaspoons into a quenelle, an egg shape with pointed ends. Use one spoon to scoop the shape out from the other and place onto the salad. Grate a little extra lemon zest on top and finish with a good grind of black pepper.
Notes
- For a spicier salad, use a serrano or jalapeño pepper instead of a milder chile.
- If you don’t have ricotta, substitute with crumbled feta cheese for a similar creamy texture.
- Store leftover salad (without the ricotta) in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
What type of ricotta works best for the Zucchini and Zucchini Flower Carpaccio?
Use fresh, creamy ricotta for the best texture and flavor in the carpaccio.
Can I substitute the zucchini flowers if I can’t find them?
Yes, if zucchini flowers are unavailable, you can use additional thinly sliced zucchini to maintain the dish’s freshness.
What dressing is recommended for the Tuna Nicoise salad?
A classic vinaigrette made with olive oil, vinegar, and mustard works well to enhance the flavors of the Tuna Nicoise.
