Juicy plums, crisp cucumber, creamy ricotta, and crunchy walnuts are a few easy and affordable toppings for a new salad twist this summer. Be sure to add the five-ingredient dressing to your plum and ricotta salad for a light lunch.
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: plum salad
Servings: 4people
Ingredients
Dressing
1/3cupextra virgin olive oil
3tablespoonswhite balsamic vinegar
2teaspoons honey
sea salt
Salad
4cupsbaby arugula
4Trinity Fruit ripe plumspitted and sliced
1/2long English cucumbersliced
1/3cupwalnutschopped
1/2cupricotta
Instructions
Dressing
Whisk olive oil, white balsamic vinegar, and honey together in a small bowl.
Add a pinch or two of sea salt and a few turns of freshly ground black pepper. Whisk again until all the ingredients are mixed together. Set aside for later.
Salad
Lay the baby arugula on a long serving platter or in a bowl.
Place the sliced plums and cucumber evenly around your serving platter on top of the bed of arugula.
Use your hands to sprinkle your salad with chopped walnuts.
Use a spoon to dollop chunks of ricotta throughout the serving platter.
Then, drizzle the vinaigrette dressing over the salad.
Serve right from your beautiful serving platter for a mouthwatering presentation!
Notes
Feel free to use red or black plums. They both taste great in Plum and Ricotta Salad.