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Marinated Cucumber Salad with Ricotta Salata


This recipe for marinated cucumber salad with ricotta salata comes from "Scott Conant's New Italian Cooking."

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2007


  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons white-wine vinegar
  • 12 whole basil leaves, torn
  • Pinch of crushed red pepper flakes
  • Coarse salt
  • 2 cucumbers, peeled and thinly sliced
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons balsamic vinegar
  • Fresh ground black pepper
  • 2 cups mixed baby greens, washed and dried
  • 1/2 cup grated ricotta salata or crumbled feta cheese


  1. In a medium bowl, whisk together 2 tablespoons white-wine vinegar, basil, red pepper flakes, and 1/2 teaspoon salt. Add cucumbers and toss to combine. Let stand at room temperature or refrigerated, for up to 3 hours.

  2. In a small bowl, whisk together red-wine vinegar, balsamic vinegar, and remaining 3 tablespoons oil. Season with salt and pepper. Place greens in a large bowl and pour over enough vinaigrette to lightly coat the leaves; toss until well combined.

  3. Divide cucumbers evenly between 4 plates. Top with greens and sprinkle with cheese.

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