The shift to simpler summer eating happens gradually. First, it’s spring greens, lettuces, and tender roots that can be washed, sliced, and eaten with nothing more than salt and a good vinaigrette. Next, it’s the first little bursts of produce from the garden. Suddenly, with some cheese, a grain, or crusty bread, you might happily realize that dinner came from your backyard or a local farm. Just like that – a super quick dinner made from vegetables.
Easy living.
To kick off the season of easier eating, I have a knockout cucumber and ricotta salad that’s ready in 5 minutes. It’s tossed with lemon zest and juice, and Aleppo pepper flakes, then piled with fresh herbs and toasted pepitas. A sliced Serrano pepper or two would be a wonderful addition. Likewise, sliced peaches or nectarines (for a flavor profile similar to this salad). Make it a full meal with a couple pieces of crusty bread drizzled with olive oil.
Cucumber Ricotta Salad
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