Introduction: Ready for a Refreshing, Summery Salad?
Craving a light, vibrant dish that celebrates summer’s finest produce? This Stone Fruit Cucumber Salad with Ricotta Salata is your perfect choice! Featuring crisp cucumbers, juicy peaches, plums, and peppery greens, all tossed in a tangy miso-golden balsamic vinaigrette and topped with savory ricotta salata, this salad is a delightful blend of sweet, savory, and fresh flavors. Perfect for summer lunches, picnics, or as a stunning side, it’s inspired by your love for veggie-forward dishes like Summer Caprese Salad and Shredded Thai Salad with Avocado. Naturally vegetarian and gluten-free, it’s adaptable for vegan and keto diets. Ready to toss together a colorful masterpiece? Let’s dive into this easy recipe!
Overview: Why Stone Fruit Cucumber Salad with Ricotta Salata is a Must-Try
This Stone Fruit Cucumber Salad combines the sweetness of peaches and plums with the crispness of cucumbers and the savory tang of ricotta salata, all elevated by a unique miso-balsamic vinaigrette. The quick, no-cook preparation makes it ideal for hot summer days. What makes it special? It’s a vegetarian, gluten-free salad that’s ready in about 10 minutes, perfect for showcasing seasonal stone fruit, and easily adaptable for keto or vegan diets, offering a refreshing, flavorful dish with minimal effort.
- Time Requirement: About 10 minutes total (all prep and assembly).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: It’s a vegetarian, gluten-free, no-cook salad with vibrant summer flavors, adaptable for keto and vegan diets.
This stone fruit salad is a fresh, colorful treat that’s sure to impress. Let’s get tossing!
Essential Ingredients
Here’s what you need to make Stone Fruit Cucumber Salad with Ricotta Salata. Each ingredient adds to the crisp, sweet, and savory magic.
Vinaigrette
- Light Miso (1 tsp, white or yellow): Adds umami depth and helps emulsify the dressing.
- Golden Balsamic Vinegar (2 Tbsp): Provides sweet-tangy acidity.
- Fine Sea Salt (⅛ tsp): Enhances flavors.
- Extra-Virgin Olive Oil (3 Tbsp): Creates a smooth, rich dressing.
Salad
- Cucumbers (3 small, lemon, Persian, or cucumelons): Offer crisp, refreshing crunch.
- Purslane (2 cups, lightly packed, or arugula/mizuna): Adds peppery, tender greens.
- Peaches or Nectarines (2 medium, firm-ripe, pitted, thinly sliced): Bring sweet, juicy flavor.
- Plums or Pluots (2 medium, firm-ripe, pitted, thinly sliced): Add tart-sweet depth.
- Ricotta Salata (2 oz, thinly sliced): Provides savory, salty richness.
- Flaky Salt (to taste): Enhances texture and flavor.
- Cracked Black Pepper (to taste): Adds a subtle kick.
Substitutions and Variations
- Cucumbers: Use English cucumber or zucchini for similar crunch.
- Purslane: Swap with spinach, watercress, or baby kale for different greens.
- Stone Fruit: Replace peaches/plums with apricots, cherries, or mango for varied sweetness.
- Ricotta Salata: Substitute with feta, Pecorino Romano, or vegan cheese for vegan diets.
- Golden Balsamic Vinegar: Use white balsamic, apple cider vinegar, or lemon juice for a different tangy note.
- Miso: Omit or use soy sauce (gluten-free if needed) for umami; adjust salt accordingly.
- Keto Adjustment: Reduce stone fruit to 1 peach and 1 plum, limit dressing to 1 Tbsp per serving (~4–5g net carbs per serving).
- Spicy Version: Add a pinch of red-pepper flakes or a sliced chili to the vinaigrette.
- Protein-Packed: Include ¼ cup chickpeas or grilled shrimp (non-vegetarian) for added protein.
Step-by-Step Instructions
Making this Stone Fruit Cucumber Salad with Ricotta Salata is quick and effortless, requiring no cooking—just chopping and tossing. Follow these steps for a perfect salad every time.
Step 1: Make the Vinaigrette
- In a small jar with a tight-fitting lid, mash 1 tsp light miso with 1 Tbsp golden balsamic vinegar to form a smooth paste.
- Add the remaining 1 Tbsp golden balsamic vinegar and ⅛ tsp fine sea salt; stir to combine.
- Add 3 Tbsp extra-virgin olive oil, secure the lid, and shake vigorously until emulsified.
- Set aside at room temperature (can be stored for up to 2 days).
Tip: Use a fork to mash miso thoroughly; shake well to ensure a smooth, emulsified dressing.
Step 2: Prep the Salad
- Slice 3 small cucumbers (lemon, Persian, or cucumelons) into thin rounds or half-moons.
- Pit and thinly slice 2 medium peaches or nectarines and 2 medium plums or pluots.
- Thinly slice 2 oz ricotta salata.
- Gather 2 cups lightly packed purslane (or arugula/mizuna).
Tip: Use a mandoline for thin, uniform slices; slice fruit just before assembling to prevent browning.
Step 3: Assemble the Salad
- In a large bowl or on a platter, combine the cucumbers, purslane, peaches, and plums.
- Drizzle with a few tablespoons of the vinaigrette and toss gently (preferably with hands to avoid bruising fruit).
- Gently toss in the ricotta salata and sprinkle with flaky salt and cracked black pepper to taste.
- Taste and adjust with more vinaigrette, salt, or pepper if needed.
Tip: Toss lightly to keep fruit and greens intact; add vinaigrette gradually to avoid overdressing.
Step 4: Serve
- Serve immediately for maximum freshness or cover and chill for up to 1–2 hours.
Tip: Serve with tongs or a large spoon for easy sharing; keep extra vinaigrette on the side for customization.
Assembly: Building the Perfect Stone Fruit Cucumber Salad
Making this Stone Fruit Cucumber Salad with Ricotta Salata is all about creating a vibrant, flavorful dish with minimal effort. Here’s how to make it perfect:
- Slice Thinly: Cut cucumbers and fruit uniformly for a cohesive texture and look.
- Toss Gently: Use hands or tongs to avoid damaging delicate fruit and greens.
- Balance Flavors: Add vinaigrette and seasonings gradually to enhance natural sweetness and savoriness.
- Serve Fresh: Present immediately or chill briefly to maintain crispness.
Presentation Tips:
- Serve on a large, flat platter for a colorful, family-style display or on individual plates for elegance.
- Pair with a keto-friendly side like grilled zucchini or a cucumber-dill salad.
- Garnish with extra flaky salt, a drizzle of vinaigrette, or a few purslane leaves for a polished finish.
Storage and Make-Ahead Tips
This salad is best enjoyed fresh but can be prepped ahead for convenience. Here’s how to keep it fresh:
- Storing Leftovers:
- Store undressed salad components (cucumbers, fruit, greens, cheese) separately in airtight containers in the refrigerator for up to 2 days.
- Store vinaigrette at room temperature for up to 2 days or refrigerate for up to 1 week.
- Avoid freezing, as cucumbers and fruit lose texture.
- Reheating:
- No reheating needed; serve cold or at room temperature for best flavor.
- Make-Ahead Tips:
- Prep vinaigrette up to 2 days ahead; store at room temperature or refrigerate.
- Slice cucumbers and cheese up to 1 day ahead; store separately in the fridge.
- Slice stone fruit and assemble salad just before serving to prevent browning and sogginess.
Tip: Add a splash of lemon juice to stone fruit if prepping ahead to prevent oxidation.
Recipe Variations
This Stone Fruit Cucumber Salad is versatile, drawing on your love for vibrant, veggie-forward dishes like Summer Caprese Salad and Zoodles with Summer Vegetables. Here are some fun ideas:
- Keto Stone Fruit Salad: Reduce to 1 peach and 1 plum, limit vinaigrette to 1 Tbsp per serving (~4–5g net carbs per serving).
- Gluten-Free Version: Already gluten-free! Ensure miso and balsamic vinegar are certified gluten-free.
- Vegan Version: Swap ricotta salata with vegan cheese or nutritional yeast for a savory touch.
- Spicy Stone Fruit Salad: Add a pinch of red-pepper flakes or a sliced chili to the vinaigrette.
- Tropical Twist: Include mango or pineapple slices instead of plums for a tropical flair (non-keto).
Tip: Serve with a side of keto-friendly flatbread (almond flour-based) or a sprinkle of toasted almonds for added crunch.
Conclusion: A Vibrant, Summery Treat to Love
Stone Fruit Cucumber Salad with Ricotta Salata is the perfect way to enjoy a fresh, flavorful dish that celebrates summer’s bounty. With its crisp cucumbers, sweet stone fruit, peppery greens, and tangy miso vinaigrette, it’s a salad that’s as refreshing as it is delicious. Perfect for summer lunches, picnics, or as a vibrant side, this salad is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every crisp, zesty bite. What’s your favorite way to enjoy this stone fruit salad? Share your ideas in the comments and let us know how it turned out!
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Stone Fruit Cucumber Salad with Ricotta Salata
Description
Craving a light, vibrant dish that celebrates summer’s finest produce? This Stone Fruit Cucumber Salad with Ricotta Salata is your perfect choice! Featuring crisp cucumbers, juicy peaches, plums, and peppery greens, all tossed in a tangy miso-golden balsamic vinaigrette and topped with savory ricotta salata, this salad is a delightful blend of sweet, savory, and fresh flavors
Ingredients
Vinaigrette
- Light Miso (1 tsp, white or yellow): Adds umami depth and helps emulsify the dressing.
- Golden Balsamic Vinegar (2 Tbsp): Provides sweet-tangy acidity.
- Fine Sea Salt (⅛ tsp): Enhances flavors.
- Extra-Virgin Olive Oil (3 Tbsp): Creates a smooth, rich dressing.
Salad
- Cucumbers (3 small, lemon, Persian, or cucumelons): Offer crisp, refreshing crunch.
- Purslane (2 cups, lightly packed, or arugula/mizuna): Adds peppery, tender greens.
- Peaches or Nectarines (2 medium, firm-ripe, pitted, thinly sliced): Bring sweet, juicy flavor.
- Plums or Pluots (2 medium, firm-ripe, pitted, thinly sliced): Add tart-sweet depth.
- Ricotta Salata (2 oz, thinly sliced): Provides savory, salty richness.
- Flaky Salt (to taste): Enhances texture and flavor.
- Cracked Black Pepper (to taste): Adds a subtle kick.
Substitutions and Variations
- Cucumbers: Use English cucumber or zucchini for similar crunch.
- Purslane: Swap with spinach, watercress, or baby kale for different greens.
- Stone Fruit: Replace peaches/plums with apricots, cherries, or mango for varied sweetness.
- Ricotta Salata: Substitute with feta, Pecorino Romano, or vegan cheese for vegan diets.
- Golden Balsamic Vinegar: Use white balsamic, apple cider vinegar, or lemon juice for a different tangy note.
- Miso: Omit or use soy sauce (gluten-free if needed) for umami; adjust salt accordingly.
- Keto Adjustment: Reduce stone fruit to 1 peach and 1 plum, limit dressing to 1 Tbsp per serving (~4–5g net carbs per serving).
- Spicy Version: Add a pinch of red-pepper flakes or a sliced chili to the vinaigrette.
- Protein-Packed: Include ¼ cup chickpeas or grilled shrimp (non-vegetarian) for added protein.
Instructions
Step 1: Make the Vinaigrette
- In a small jar with a tight-fitting lid, mash 1 tsp light miso with 1 Tbsp golden balsamic vinegar to form a smooth paste.
- Add the remaining 1 Tbsp golden balsamic vinegar and ⅛ tsp fine sea salt; stir to combine.
- Add 3 Tbsp extra-virgin olive oil, secure the lid, and shake vigorously until emulsified.
- Set aside at room temperature (can be stored for up to 2 days).
Tip: Use a fork to mash miso thoroughly; shake well to ensure a smooth, emulsified dressing.
Step 2: Prep the Salad
- Slice 3 small cucumbers (lemon, Persian, or cucumelons) into thin rounds or half-moons.
- Pit and thinly slice 2 medium peaches or nectarines and 2 medium plums or pluots.
- Thinly slice 2 oz ricotta salata.
- Gather 2 cups lightly packed purslane (or arugula/mizuna).
Tip: Use a mandoline for thin, uniform slices; slice fruit just before assembling to prevent browning.
Step 3: Assemble the Salad
- In a large bowl or on a platter, combine the cucumbers, purslane, peaches, and plums.
- Drizzle with a few tablespoons of the vinaigrette and toss gently (preferably with hands to avoid bruising fruit).
- Gently toss in the ricotta salata and sprinkle with flaky salt and cracked black pepper to taste.
- Taste and adjust with more vinaigrette, salt, or pepper if needed.
Tip: Toss lightly to keep fruit and greens intact; add vinaigrette gradually to avoid overdressing.
Step 4: Serve
- Serve immediately for maximum freshness or cover and chill for up to 1–2 hours.
Tip: Serve with tongs or a large spoon for easy sharing; keep extra vinaigrette on the side for customization.
FAQs
1. Can I use other stone fruits?
Yes! Try apricots, cherries, or mango for similar sweetness; ensure they’re firm-ripe for best texture.
2. Is this dish keto-friendly?
With stone fruit, it’s not keto-friendly (~10–12g net carbs per serving). Reduce fruit and vinaigrette for a keto version.
3. Can I make it vegan?
Yes! Swap ricotta salata with vegan cheese or nutritional yeast; ensure miso is vegan-friendly.
4. Why is my salad watery?
- Slice cucumbers and fruit just before serving to avoid excess juice.
- Pat cucumbers dry if prepped ahead.
- Toss with vinaigrette lightly to prevent pooling.
5. Can I make this ahead?
Yes! Prep vinaigrette and cucumbers/cheese up to 1 day ahead; slice fruit and assemble fresh.
6. How long does it last?
Undressed components last 2 days in the fridge; vinaigrette lasts 2 days at room temperature or 1 week refrigerated. Avoid freezing.
7. Can I use other greens?
Yes! Try spinach, watercress, or baby kale instead of purslane for similar texture.
8. What’s the best way to serve it?
Serve fresh on a platter, paired with a keto-friendly side like grilled veggies or cauliflower rice, garnished with extra flaky salt or greens.