- 1/2 to 1 red or green chile, according to taste, finely chopped
- 1 small garlic clove, finely grated
- finely grated zest of 1/2 lemon, plus extra to garnish
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- 3 medium zucchini, thinly sliced
- 4 round tomatoes, diced, or 8 cherry tomatoes, halved
- 1 red pepper, seeded and finely sliced
- a handful of basil leaves, tough stems discarded
- 1/2 honeydew or cantaloupe melon, cut into balls
- 1 cup ricotta, drained
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.
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