Tomato Cucumber Salad with Whipped Ricotta

Name: Tomato Cucumber Salad with Whipped Ricotta
Cook time: 15 min
Total time: 15 min
Cuisine: American, Greek, European, Mediterranean
Ingredients: 1 1/3 cups part skim ricotta cheese; 5/8 teaspoon kosher salt, divided; 1 cup chopped heirloom tomatoes; 1 cup chopped cucumber; 4 sweet mini Peppers, steamed and thinly sliced; 2 scallions, finely chopped; 2 1/2 tablespoons extra virgin olive oil, divided; 3/4 teaspoon sumac; 1/2 teaspoon dried mint; 3 6 inch whole wheat pita rounds torn into eight pieces each

5 steps

Cook:15min

Updated at: Thu, 17 Aug 2023 09:51:06 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories141.1 kcal (7%)

Total Fat8.1 g (12%)

Carbs11.7 g (4%)

Sugars1.6 g (2%)

Protein6.4 g (13%)

Sodium260.8 mg (13%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 ⅓ cupspart skim ricotta cheese

⅝ teaspoonkosher salt

divided

1 cupheirloom tomatoes

chopped

1 cupcucumber

chopped

4mini Peppers

sweet, steamed and thinly sliced

2scallions

finely chopped

2 ½ tablespoonsextra virgin olive oil

divided

¾ teaspoonsumac

½ teaspoondried mint

3whole wheat pita rounds

6 inch, torn into eight pieces each

Instructions

Step 1

1. Please ricotta and 1/2 teaspoon salt in a bowl. Using a whisk, whip until cheese is creamy, smooth and resembles whipped cream but with a stiffer texture

Step 2

2. Spread onto a platter to 1/2 inch thickness

Step 3

3. Combined tomato, cucumber, Peppers and scallions in a bowl. Stir in one tablespoon oil and remaining 1/8 teaspoon salt

Step 4

4. Scatter vegetables over cheese, sprinkle with sumac and mint

Step 5

5. Drizzle remaining 1 1/2 tablespoons oil on top. Served with pita