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Let's Eat

Cucumber ribbons with tomatoes and ricotta salata

July 28, 2010

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Serves 8

2 English cucumbers, peeled
3 tomatoes, cored, seeded, and diced
1/2 cup pitted kalamata olives, halved
1/4 pound ricotta salata, cut into thin shavings
2 tablespoons chopped fresh thyme
3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and pepper, to taste

1. Halve the cucumbers lengthwise. Use a spoon to scoop out the seeds. Cut each in half horizontally. Using a vegetable peeler or mandoline, cut the cucumbers lengthwise into ribbons.

2. Layer the cucumbers and tomatoes on a platter. Scatter with olives, ricotta, and thyme. Sprinkle with olive oil, vinegar, salt, and pepper. Adapted from Williams-Sonoma “Entertaining with the Seasons’’