Right Now: Cucumber Ricotta Salad

With Aleppo pepper, fresh herbs, and lemon

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