Description
This Summer Salad with Herbed Ricotta is a light, fresh, and elegant dish featuring seasonal greens, cherry tomatoes, cucumbers, and a dollop of creamy ricotta blended with fresh herbs. Ideal as a side or a main, this vibrant salad offers the perfect balance of crisp textures and rich, tangy flavor. A refreshing, vegetarian-friendly recipe that’s easy to prepare and perfect for summer gatherings.
Ingredients
4 cups mixed greens (arugula, spinach, or spring mix)
1 cup cherry tomatoes, halved
1/2 cucumber, thinly sliced
1/4 red onion, thinly sliced (optional)
1/2 cup ricotta cheese
1 tbsp fresh basil, finely chopped
1 tbsp fresh chives or parsley, chopped
1 tsp lemon zest
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper, to taste
Instructions
In a small bowl, mix ricotta with chopped herbs, lemon zest, salt, and pepper. Set aside.
In a large bowl, toss greens, tomatoes, cucumber, and red onion with olive oil and lemon juice.
Plate the salad and top with generous spoonfuls of the herbed ricotta.
Finish with freshly ground pepper and extra herbs, if desired.
Serve immediately, chilled or at room temperature.
Notes
Use whole milk ricotta for creamier texture or whipped ricotta for extra fluffiness.
Add grilled vegetables or roasted chickpeas for more texture.
Best enjoyed fresh; ricotta can be made ahead and stored in fridge for 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: no cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 210kcal
- Sugar: 4 g
- Sodium: 160 mg