Summer Salad With Herbed Ricotta Recipe

There's something undeniably refreshing about digging into a crisp, vibrant summer salad with herbed ricotta on a warm afternoon. The combination of juicy seasonal produce, creamy cheese, and zippy vinaigrette creates a dish that feels both indulgent and light — perfect for picnics, cookouts, or a quick lunch on the patio.

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I first created this salad after an early-morning trip to the farmer's market. Armed with a basket full of heirloom tomatoes, cucumbers, and herbs, I wanted something that showcased summer's best without requiring much heat in the kitchen. This simple salad has since become my go-to warm-weather staple.

What really sets this salad apart is the herbed ricotta. It's cool, creamy, and lightly seasoned with lemon zest and fresh herbs, providing a luxurious contrast to the crisp vegetables. Whether you're hosting friends or just treating yourself, this dish never fails to impress.

Let me show you why this summer salad with herbed ricotta deserves a permanent spot in your seasonal rotation.

Why You'll Love This Summer Salad With Herbed Ricotta

Get ready to fall in love with a salad that celebrates all the flavors of summer. This recipe is a standout thanks to its perfect balance of freshness, creaminess, and just the right hint of tang.

First, it's incredibly easy to throw together. With just a bit of chopping and stirring, you can have a stunning salad on the table in under 20 minutes. No cooking required, which is a huge plus when it's too hot to turn on the oven.

It's also super customizable. Have zucchini instead of cucumber? Toss it in. Want to use burrata or goat cheese instead of ricotta? Go for it. The base is forgiving, letting you play with whatever's in your fridge.

This salad is budget-friendly, too. Ricotta is inexpensive, and summer produce is usually at its most affordable when it's in season. You can make a restaurant-worthy dish for just a few dollars per serving.

Finally, it's just gorgeous on the plate. The vibrant colors of the vegetables paired with fluffy white ricotta make for an Instagram-worthy presentation every time. It’s the kind of dish that makes you feel like a gourmet chef, even on a weeknight.

The next section will break down the ingredients that bring this delicious salad to life.

Ingredients Notes

The beauty of this salad lies in its simplicity and quality of ingredients. Using the freshest possible produce and herbs makes a world of difference.

Heirloom tomatoes are the heart of this dish. Their natural sweetness and slightly acidic bite provide a juicy, flavorful base. Use a mix of colors and shapes if you can—not just for the flavor, but for a beautiful rainbow presentation.

Cucumbers bring a cool, crisp contrast to the tomatoes. I love using English cucumbers for their thin skin and minimal seeds, but Persian cucumbers work wonderfully too. Slice them thinly so they soak up some of the vinaigrette.

Fresh herbs are key to transforming plain ricotta into something special. I use a combination of basil, parsley, and chives, but feel free to mix in mint or dill based on your taste preferences or garden availability.

Whole milk ricotta gives the salad its creamy element. It should be thick and rich, not watery. If your ricotta has excess liquid, drain it in a fine mesh strainer or cheesecloth for 15 minutes before mixing.

To tie everything together, you'll need a simple vinaigrette made with olive oil, lemon juice, and a touch of honey or agave. Whisked until emulsified, this dressing brings brightness and balance to every bite.

As for equipment, all you really need is a sharp knife, a cutting board, a mixing bowl, and a whisk. A microplane for the lemon zest is helpful, but not essential.

How To Make This Summer Salad With Herbed Ricotta

Creating this flavorful salad takes just a few easy steps, and the end result is as beautiful as it is delicious.

Start by preparing the herbed ricotta. In a small bowl, combine the ricotta cheese with finely chopped herbs, lemon zest, salt, and a little cracked black pepper. Stir gently until the herbs are evenly distributed, then set it aside so the flavors can meld.

Next, move on to your produce prep. Slice your heirloom tomatoes into wedges or rounds, depending on size, and place them in a large mixing bowl. Thinly slice your cucumbers and add them to the bowl with the tomatoes. If you’re including any other vegetables, like thinly sliced radishes or avocado, add those now as well.

Whisk together your vinaigrette in a separate small bowl. Combine olive oil, lemon juice, a touch of honey, salt, and pepper until fully emulsified. Taste and adjust the seasoning—you want a balance of acidity and sweetness to highlight the veggies.

Pour the dressing over the sliced vegetables and gently toss to coat. Let them sit for 5-10 minutes to marinate and release their juices slightly, which will mix beautifully with the vinaigrette.

To assemble the salad, smear spoonfuls of the herbed ricotta onto your serving platter or individual plates. Spoon the marinated vegetables on top, letting some of the juices pool around the cheese. Finish with a drizzle of olive oil, a sprinkle of flaky sea salt, and more fresh herbs.

All in all, the entire process takes about 15 to 20 minutes from start to finish. The result? A bright, creamy, and ultra-satisfying salad perfect for any summer gathering.

Storage Options

This salad is best enjoyed fresh, but you can store the components separately if needed.

Keep the herbed ricotta in an airtight container in the fridge for up to 3 days. The flavor may even deepen a bit as it sits, thanks to the lemon and herbs.

The marinated vegetables can be stored for up to 24 hours in the fridge. They’ll continue to soften over time, so if you prefer a crisp texture, it’s best to eat them the same day.

Avoid storing the fully assembled salad, as the ricotta can become watery when mixed with the vinaigrette for too long.

To reheat (if you're using leftover grilled vegetables instead of raw), simply bring them to room temperature—no actual reheating is necessary for this chilled dish.

Variations and Substitutions

One of the best parts of this summer salad with herbed ricotta is how endlessly adaptable it is.

Swap out the ricotta for goat cheese or labneh if you prefer something tangier or thicker. Burrata also works wonderfully and adds an extra element of indulgence.

Use different vegetables based on what’s fresh and in season. Try thinly sliced zucchini, grilled corn, shaved fennel, or even fresh peaches for a sweet-savory twist.

Add a protein to turn it into a more substantial meal. Grilled chicken, shrimp, or chickpeas all pair beautifully with the creamy cheese and bright veggies.

Experiment with the dressing, too. A balsamic glaze, red wine vinaigrette, or even a tahini-based sauce can completely change the flavor profile while still keeping things delicious.

Don’t be afraid to get creative. This salad is a canvas for all your summer favorites, and there’s no wrong way to enjoy it.

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