- Calories 158
- Fat 8g
- Satfat 3g
- Unsatfat 5g
- Protein 7g
- Carbohydrate 16g
- Fiber 2g
- Sugars 2g
- Added sugars 0g
- Sodium 242mg
- Calcium 14% DV
- Potassium 5% DV
Chef Ana Sortun's Tomato-Cucumber Salad With Whipped Ricotta
Greg DuPree
“I’ve always been inspired by the phrase ‘what grows together goes together,’ ” says chef Ana Sortun. “This salad is a wonderful way to enjoy what the end of summer offers.”
How to Make It
Step 1
Place 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. Spread onto a platter to 1/2-inch thickness.
Step 2
Combine tomato, cucumber, peppers, and scallions in a bowl. Stir in 1 tablespoon oil and remaining 1/8 teaspoon salt. Scatter vegetables over cheese; sprinkle with sumac and mint. Drizzle remaining 1 1/2 tablespoons oil on top. Serve with pita.
