Description
A refreshing summer salad with layers of zucchini, tomatoes, and melon. Topped with creamy ricotta and a zesty lemon dressing.
Ingredients
Units
Scale
- 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