Zucchini, Red Pepper And Ricotta Salad

Recipe Instructions Combine the olive oil, vinegar, mint, and salt in a jar and shake well. Set aside. In a salad bowl combine the ricotta salata, zucchini, and red pepper. Pour the dressing over the top and toss well. Top with a grinding of black pepper. To serve the salad later the same day, cover with a piece of plastic wrap and allow it to marinate for several hours at room temperature. If making the salad a day ahead, refrigerate it and bring it to room temperature the following day. Did you know that the ancient Romans chewed on fresh mint leaves after meals to refresh and clean their mouths? This recipe yields 4 servings.