Food & Cooking Recipes Salad Recipes Marinated Cucumber Salad with Ricotta Salata 3.7 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 25, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 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 Directions 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. 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. Divide cucumbers evenly between 4 plates. Top with greens and sprinkle with cheese. Rate it Print