Before I talk about this Zucchini Salad with Ricotta Salata, which is loooovely, you can suspect what I say I like. Cooking. Yep, captain obvious here. What I don’t like is looking at WordPress code for 2 days. Very typically of me, I decided to switch from Thesis to Genesis (this will make sense to other bloggers), and that took me right into the hours of 2am. My husband takes apart his perfectly fine motorcycles just to put them back together, I take apart my website just to see what will happen. We can’t be helped. I’m not a designer, I’m not a programmer. I can do both, sort of, but it takes so long and basically eats my soul until I figure things out (that’s the perfectionist speaking). It’s done now, almost. I promise I won’t change it. Genesis trumps Thesis all the way.
So here’s a quick recipe, or rather, a non-recipe. An idea. Take the freshest spring vegetables you can find, adorn them with gobs of basil (summer on the plate), extra virgin olive oil, crumbly white cheese and sea salt. It’s a happy plate. The sort you share with your sweetie after you’ve taken apart your websites and motorcycles.
What’s in our spring salad?
- 1 zucchini, shaved into thin slivers with a vegetable peeler
- shreds of radicchio
- small handful of capers
- ricotta salata cheese, crumbled (or substitute light feta)
- 1 tomato, cubed
- generous bunch of fresh sweet basil
- sliced cucumber
- extra virgin olive oil
- sea salt and freshly ground pepper
- Simply toss together and drizzle with olive oil. Season well with salt and pepper.
Enjoy and let’s hope for spring.