Zucchini, Red Pepper and Ricotta Salad (Insalata di Zucchine, Peperoni Rossi e Ricotta Salata)
Author: Mary Ann Esposito
  • 1/3 Cup extra-virgin olive oil
  • 3 Tablespoons red wine vinegar
  • 2 Tablespoons minced fresh mint
  • 1/4 teaspoon fine sea salt
  • 1/4 pound ricotta salata; grated
  • 3 small zucchini; cut into thin strips
  • 1 large sweet red pepper; cored, seeded, and cut into thin strips
  • grinding of coarse black pepper
  1. Combine the olive oil, vinegar, mint, and salt in a jar and shake well. Set aside.
  2. In a salad bowl combine the ricotta salata, zucchini, and red pepper. Pour the dressing over the top and toss well. Top with a grinding of black pepper. To serve the salad later the same day, cover with a piece of plastic wrap and allow it to marinate for several hours at room temperature. If making the salad a day ahead, refrigerate it and bring it to room temperature the following day.
  3. Did you know that the ancient Romans chewed on fresh mint leaves after meals to refresh and clean their mouths?
This recipe yields 4 servings.

Comments: Fresh sheep's-milk ricotta cheese is also made into ricotta salata (salted ricotta) by salting and aging fresh ricotta cheese. As it ages it becomes firm and gratable. Sicilians like to use it over bucatini, a thick spaghetti-like pasta hollowed out like a long tube, and it is just right sprinkled over this marinated zucchini, red pepper, and mint salad.

Make the salad a day ahead to allow the flavors to mingle. Look for ricotta salata in Italian grocery stores or in your supermarket dairy section. A good substitute is feta cheese, which will need to be crumbled instead of grated.

Source: Ciao Italia at ciaoitalia.com

Per Serving (excluding unknown items): 189 Calories; 18g Fat (82.4% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/zucchini-red-pepper-and-ricotta-salad-insalata-di-zucchine-peperoni-rossi-e-ricotta-salata/5340/