Tomato-Cucumber Salad with Whipped Ricotta (adapted from CookingLight)
1 1/3 cups part-skim, fresh ricotta cheese
5/8 teaspoon kosher salt, divided
1 cup chopped heirloom tomato
1 cup chopped cucumber
4 sweet mini peppers, stemmed and thinly sliced (about 3/4 cup)
2 scallions, finely chopped
2 1/2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon sumac
1/2 teaspoon dried mint
3 (6-inch) whole-wheat pita rounds, torn into 8 pieces each
Place ricotta and 1/2 teaspoon salt in a bowl. Using a whisk, whip until cheese is creamy, smooth, and resembles whipped cream but with a stiffer texture. Spread onto a platter to 1/2-inch thickness.
After chopping the tomato, drain some of the juices out (helps with sogginess).
Combine tomato, cucumber, peppers, and scallions in a bowl. Stir in 1 tablespoon oil and remaining 1/8 teaspoon salt. Scatter vegetables over cheese; sprinkle with sumac and mint. Drizzle remaining 1 1/2 tablespoons oil on top. Serve with pita.
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