This Italian dish boasts a light flavor with a floral sweetness thanks to the melon. Zucchini delivers a healthy dose of vitamin C and manganese.
Makes four to six servings
Prep time: 35 to 40 minutes
Ingredients for the dressing
- ½ to 1 red or green chili, according to taste, finely chopped
- 1 small garlic clove, minced
- Juice and grated zest of ½ lemon, plus extra zest to garnish
- 2 tbs. extra-virgin olive oil
- Salt and freshly ground black pepper
Ingredients for the salad
- 3 medium zucchini, thinly sliced
- 4 medium yellow or red tomatoes, sliced, or 12 to 16 yellow or red cherry tomatoes, halved
- 1 yellow or red bell pepper, seeded and finely sliced
- Handful of basil leaves, tough stems discarded
- ½ honeydew or cantaloupe melon, scooped into pearls or balls
- 1 cup ricotta, drained
- Mix the dressing ingredients together in a bowl. Season to taste and set aside.
- Arrange a layer of some of the zucchini slices, tomatoes, and peppers on one large serving plate or on individual dishes. Pour on a little dressing. Add the remaining sliced vegetables on top, followed by the remaining dressing. (At this point you can place the salad in the fridge for a few hours if you want to serve it later.)
- Just before serving, scatter the basil leaves and melon balls over the salad, and top with teaspoon-size dollops of ricotta. Grate a little extra lemon zest on top and finish with a grind of black pepper.
Recipes excerpted with permission from Around the World in 120 Salads by Giancarlo and Katie Caldesi © 2017 Kyle Books, photographs © Helen Cathcart. No images may be used, in print or electronically, without written consent from the publisher.
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