Summer Salad With Herbed Ricotta Recipe

There's something about a chilled, vibrant salad on a warm summer afternoon that just hits the spot. This Summer Salad with Herbed Ricotta is a refreshing medley of crisp vegetables, juicy tomatoes, and creamy ricotta, infused with fragrant herbs and lemon zest.

this Recipe

I created this salad one weekend after returning from the farmers market, bags brimming with fresh produce and a tub of local ricotta. It was an instant favorite—light yet satisfying, elegant but effortless. It's become a staple for backyard lunches, picnic spreads, and even as a no-cook dinner option on hot nights.

Whether you're looking to impress at your next barbecue or just want something quick and healthy, this salad checks all the boxes.

Why You'll Love This Summer Salad With Herbed Ricotta

This salad is more than just a pretty plate—it's a flavor-packed, feel-good dish that you’ll find yourself making all season long.

It’s fast and easy. From start to finish, you can have this salad ready in under 20 minutes. There’s no cooking required, making it ideal for those too-hot-to-turn-on-the-oven days.

It’s healthy and refreshing. With hydrating veggies like cucumber and tomato, and a protein-packed dollop of herbed ricotta, this dish is nourishing without being heavy.

It’s budget-friendly. Most of the ingredients are seasonal and inexpensive—perfect for stretching your summer grocery dollars without sacrificing taste.

It’s versatile. You can swap out ingredients based on what you have on hand. Try different herbs, add grilled chicken for protein, or toss in leftover roasted veggies for an extra boost.

This salad is proof that simple ingredients, when paired thoughtfully, can create something truly special.

Ingredients Notes

The beauty of this Summer Salad with Herbed Ricotta is how each ingredient contributes something unique—crunch, creaminess, brightness, or depth. Let’s take a closer look.

Ricotta cheese is the creamy heart of this dish. For best results, use whole milk ricotta—its rich texture holds up well and pairs beautifully with fresh herbs. If you can find fresh or local ricotta, even better. Before mixing with herbs, let it drain in a sieve for 10-15 minutes to avoid watery ricotta.

Fresh herbs bring the ricotta to life. A mix of basil, parsley, and chives adds brightness and layers of flavor. Feel free to experiment—dill, mint, or tarragon can also work well, depending on your preferences.

Cherry tomatoes add juicy sweetness and a pop of color. Use the ripest, most flavorful tomatoes you can find. I love using a mix of red and yellow for visual appeal.

Cucumbers and radishes give the salad its signature crunch. Persian or English cucumbers are ideal because they're less watery and don’t need peeling. Thinly sliced radishes provide a peppery contrast that balances the creamy ricotta.

You’ll need a fine-mesh sieve to drain the ricotta and a microplane or zester for the lemon. A mandoline is handy for getting those paper-thin slices of cucumber and radish, but a sharp knife will do the job too.

How To Make This Summer Salad With Herbed Ricotta

Making this salad is a breeze, and the results are as impressive as they are delicious. Here’s how it comes together:

Start by preparing the herbed ricotta. Place the ricotta in a fine-mesh sieve set over a bowl and let it drain for about 10-15 minutes. Meanwhile, finely chop your fresh herbs. Once drained, mix the ricotta with the herbs, a little lemon zest, a pinch of salt, and a drizzle of olive oil. Stir until smooth and creamy.

Next, get your vegetables prepped. Slice your cucumbers and radishes thinly—the goal is delicacy here. Halve the cherry tomatoes. If your tomatoes are particularly juicy, you can let them sit on a paper towel to absorb some excess moisture.

To assemble, start by spreading a generous spoonful of the herbed ricotta on the base of your serving plate or platter. This acts as both a flavorful foundation and a visual anchor.

Layer the veggies over the ricotta, slightly overlapping and mixing colors and textures. Don’t worry about making it perfect—a little rustic charm works in this salad’s favor. Add a few extra herbs on top for garnish.

Drizzle the assembled salad with good-quality olive oil, a squeeze of lemon juice, and a sprinkle of flaky sea salt and cracked black pepper. Serve immediately to preserve the freshness and crunch.

From start to finish, this salad takes just 15-20 minutes, making it perfect for a quick lunch, light dinner, or elegant appetizer.

Storage Options

This salad is best enjoyed fresh, but with a few tweaks, you can store components for later.

Herbed ricotta can be made in advance and stored in an airtight container in the fridge for up to 3 days. Just give it a quick stir before using, as it may separate slightly.

Sliced vegetables can be prepped a few hours ahead and stored in separate containers with a damp paper towel to maintain crispness.

Avoid assembling the salad until you're ready to serve. The salt and lemon juice will start to break down the veggies if left too long.

If you do have leftovers, store them in a sealed container in the fridge and eat within 24 hours. The texture won’t be quite the same, but the flavors will still be tasty.

To re-serve leftovers, give the salad a quick toss and add a fresh squeeze of lemon juice to perk everything up.

Variations and Substitutions

One of the best things about this salad is how easily it adapts to what you have on hand.

Try swapping the ricotta for whipped goat cheese or a smear of labneh. Each brings a different character but works beautifully with the fresh vegetables.

You can use heirloom tomatoes or thin slices of ripe peaches or nectarines instead of cherry tomatoes for a fruitier twist.

If you're not a fan of radishes, try thinly sliced fennel or celery for a different type of crunch and a subtle anise flavor.

Add protein to make it a complete meal. Grilled shrimp, shredded rotisserie chicken, or even a handful of chickpeas all work well with the herbed ricotta base.

Don’t be afraid to play with the herbs! Fresh mint and dill give a Mediterranean feel, while a little thyme or oregano leans more rustic.

This recipe is a canvas, so make it your own and let the season inspire you!

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