Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Extra-virgin olive oil

  2. 3 tablespoons 45ml Red wine vinegar

  3. 2 tablespoons 30ml Minced fresh mint

  4. 1/4 teaspoon 1 1/3ml Fine sea salt

  5. 1/4 lb 113g / 4oz Ricotta salata - grated

  6. 3 lbs 1362g / 48oz Zucchini - cut into thin strips (small)

  7. 1 lb 454g / 16oz Sweet red pepper - cored, seeded, (large) And cut into thin strips Grinding of coarse black pepper

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback