I made this beautiful salad on New Year’s Day and will definitely make it again. It was full of flavor, with herbs, a delicious dressing, and a little ricotta salata. Easy and super fresh. The recipe is from one of my favorite sources for inventive, healthy meals, Athena Calderone’s Eyeswoon.
Build this salad on the plate, from the bottom up. Begin with the cantaloupe half moons and layer cucumbers, red onion, and chili rounds atop.
In a medium bowl combine juice from two limes and zest from one with vinegar and honey. Slowly stream in olive oil. Season with flaky salt.
In a mortar and pestle combine almonds, sumac, and Aleppo. Smack together to a chunky consistency. Add a drizzle of olive oil, combine.
Drizzle salad with vinaigrette dressing. Finish with a sprinkle of spiced nut mixture, shaved ricotta salata, torn herbs, a sprinkle of sumac, lime zest, salt, and pepper.
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