Description
A light and refreshing summer salad made with juicy peaches, ripe plums, crisp cucumbers, peppery greens, and creamy ricotta salata, all tied together with a savory miso-balsamic vinaigrette. Perfect for warm weather meals, picnics, or elegant brunches.
Ingredients
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1 tsp white/yellow miso
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2 tbsp golden balsamic vinegar
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1/8 tsp fine sea salt
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3 tbsp extra virgin olive oil
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3 small cucumbers (any variety)
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2 cups purslane, arugula, or mizuna
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2 medium firm-ripe peaches or nectarines, sliced
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2 medium firm-ripe plums or pluots, sliced
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2 oz ricotta salata, thinly sliced
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Flaky salt + black pepper, to taste
Instructions
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Make vinaigrette: Mash miso with vinegar, whisk in olive oil and salt until emulsified.
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Slice cucumbers and fruit, wash and dry greens.
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Combine greens, cucumbers, and fruit in a large bowl.
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Drizzle with vinaigrette and gently toss.
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Top with ricotta salata, flaky salt, and black pepper. Serve immediately.
Notes
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Substitute ricotta salata with feta or Parmesan if needed.
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Add toasted nuts or seeds for crunch.
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Store components separately if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired