Marinated Cucumber Salad with Ricotta Salata

Marinated Cucumber Salad with Ricotta Salata

This recipe for marinated cucumber salad with ricotta salata comes from "Scott Conant's New Italian Cooking." It makes for a delicious summer side dish.


  • 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

  • ½ 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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