Summer Salad With Herbed Ricotta Recipe
This Summer Salad with Herbed Ricotta recipe is a fresh, vibrant dish featuring seasonal vegetables, creamy homemade herbed ricotta, and a tangy vinaigrette. Perfect for warm-weather lunches or as a side dish for barbecues, this salad is light, refreshing, and packed with flavor. Highlighting fresh herbs, lemon, and quality olive oil, this summer salad is a healthy and easy-to-make crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: no cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
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1 cup ricotta cheese
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2 tbsp chopped fresh herbs (basil, parsley, chives)
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Zest of 1 lemon
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Salt and pepper, to taste
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2 cups cherry tomatoes, halved
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1 cucumber, sliced
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1/4 red onion, thinly sliced
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4 cups mixed salad greens
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2 tbsp olive oil
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1 tbsp red wine vinegar
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Optional: toasted pine nuts, microgreens for garnish
Instructions
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In a small bowl, mix ricotta with chopped herbs, lemon zest, salt, and pepper. Set aside.
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In a large bowl, combine tomatoes, cucumber, red onion, and salad greens.
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In a separate bowl, whisk together olive oil and red wine vinegar.
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Drizzle the dressing over the salad and toss gently to combine.
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Plate the salad and dollop herbed ricotta on top.
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Garnish with pine nuts or microgreens if desired. Serve immediately.
Notes
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Use full-fat ricotta for creamier texture.
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Best served fresh, but ricotta can be made a day in advance.
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Try with grilled peaches or corn for added sweetness.
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 6 g
- Sodium: 300 mg