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.

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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.