Mix the dressing ingredients together in a bowl. Season to taste and set aside.
Arrange a layer of zucchini slices, tomatoes, and red pepper strips on one large serving plate or individual ones. Pour on a little dressing. Add the remaining sliced vegetables on top followed by the remaining dressing. (At this point the salad will keep for a few hours in the fridge if you want to serve it later.)
Just before serving, scatter the basil leaves and melon balls on top, and top with teaspoon-sized quenelles of ricotta. To do this squeeze a heaping teaspoon of ricotta between 2 teaspoons into a quenelle, an egg shape with pointed ends. Use one spoon to scoop the shape out from the other and place onto the salad. Grate a little extra lemon zest on top and finish with a good grind of black pepper.
About this recipe
"This is light and lovely with a delicious floral sweetness from the melon. To make the salad even prettier, tear a few bright yellow zucchini flowers into the salad if you have them. We have a small melon baller to make the pearls, but if you don’t have one simply cut the melon into small cubes instead." -- Katie and Giancarlo Caldesi
Recipe from Around the World in 120 Salads by Katie and Giancarlo Caldesi, Published by Kyle Books, Photographed by Helen Cathcart.
Related Stories & Recipes
Mozzerella in a green sea of spicy sorrel juice.
Soft squid and crumbly potatoes are set off perfectly here with crunchy herb bread crumbs and citrus dressing.