There's something undeniably refreshing about biting into a crisp, colorful salad on a warm summer afternoon. This Summer Salad with Herbed Ricotta brings together juicy tomatoes, crunchy cucumbers, and creamy ricotta cheese that's been whipped with fresh herbs – it’s a bowl of sunshine, perfect for lunch or as a vibrant side.

I first created this dish during a weekend farmer’s market haul when my kitchen overflowed with peak-season produce. It quickly became my go-to for potlucks, picnics, and light dinners on the patio. It’s a dish that feels fancy without the fuss, and best of all – it comes together in minutes.

If you're looking for a salad that’s equal parts elegant and easy, this is the one to try next.

Why You’ll Love This Summer Salad with Herbed Ricotta

Get ready to upgrade your summer salad game. This one isn’t just another pile of greens – it’s a creamy, herby, veggie-packed bowl that’ll have you coming back for seconds.

First, it’s incredibly fast and simple. From start to finish, you can have this on the table in about 20 minutes. No cooking required – just fresh chopping, mixing, and assembling.

It’s also a total crowd-pleaser. The whipped herbed ricotta adds a luxurious, almost spreadable element to each bite that balances the brightness of the vegetables beautifully. Even folks who “don’t love salad” end up asking for the recipe.

Budget-friendly and seasonal. This is a recipe that thrives on summer’s bounty – think tomatoes, cucumbers, radishes, and herbs. All easy to find and affordable at your local grocery store or farmers market.

Endlessly customizable. You can toss in grilled corn, swap in different herbs, or even serve the herbed ricotta on grilled sourdough for a salad-toast hybrid that’s out of this world.

Whether you're serving it at a dinner party or packing it for a picnic, this salad is guaranteed to impress with minimal effort.

Ingredient Notes

This salad celebrates the freshness of summer, so using high-quality, in-season ingredients makes all the difference. The real star here is the creamy herbed ricotta, which brings everything together with a soft, savory richness.

Ricotta cheese is the creamy base of this recipe. Choose a whole-milk variety for the best texture and flavor. It should be thick, but soft enough to mix easily. If it’s too watery, drain it briefly through cheesecloth or a fine-mesh sieve.

Fresh herbs like basil, chives, and parsley add flavor to the ricotta without overpowering the dish. I like a mix of finely chopped herbs for brightness and a touch of complexity. You can adjust based on what you have – dill, mint, or tarragon are also fantastic options.

Cherry tomatoes bring juicy sweetness to the salad. Look for vibrant, ripe tomatoes – bonus points if you can find a colorful heirloom mix. Cut them in half so their juices mingle with the ricotta when served.

Cucumbers and radishes add a welcome crunch. English cucumbers are ideal because they’re seedless and have tender skins, while radishes add a slightly peppery kick that contrasts nicely with the creaminess.

Lemon juice and olive oil tie everything together with just the right amount of acid and richness. You won’t need much – a light drizzle goes a long way in elevating the flavors.

No special tools are needed here, but a microplane for zesting the lemon and a small food processor (optional) for whipping the ricotta can help speed things up.

How To Make This Summer Salad with Herbed Ricotta

Creating this fresh and satisfying salad is as easy as it gets. You’ll go from chopping board to table in under 30 minutes – perfect for lazy summer days when you want something fresh without the heat.

Start by preparing the herbed ricotta. In a medium bowl, combine your whole-milk ricotta with chopped fresh herbs, a pinch of salt, and a splash of lemon juice. Mix it all together with a spoon until it’s creamy and well-combined. If you want it extra smooth, pulse everything in a food processor for about 15 seconds.

Next, prep your vegetables. Slice the cherry tomatoes in half, thinly slice the cucumbers, and shave the radishes into paper-thin rounds (a mandoline makes quick work of this, but a sharp knife works too). You want everything bite-sized for easy eating.

To assemble, spread a generous spoonful of the herbed ricotta onto the bottom of a serving platter or shallow bowl. You’re essentially creating a creamy base for the veggies to sit on – kind of like a reverse salad dressing.

Layer the tomatoes, cucumbers, and radishes over the ricotta in a relaxed, artful arrangement. Don’t worry about perfection here – the beauty is in the natural colors and textures.

Finish with a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice, and a sprinkle of flaky salt and cracked black pepper. You can also garnish with extra herbs or a few edible flowers if you're feeling fancy.

This dish takes about 20-25 minutes from start to finish, depending on how much chopping you’re doing. It’s best served immediately while the vegetables are crisp and the ricotta is cool and creamy.

Storage Options

This salad is best enjoyed fresh, but you can prep the components in advance for easy assembly later.

If you want to make ahead, prepare the herbed ricotta and store it in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, as some liquid may separate.

Sliced vegetables can also be stored separately in containers lined with paper towels to absorb extra moisture. Keep them in the fridge and use within 1-2 days for best texture.

Avoid storing the fully assembled salad for long periods, as the vegetables will release moisture and soften the ricotta. However, leftovers can be covered and refrigerated for up to 24 hours – just expect a slightly softer texture.

To reheat, well… don’t! This one’s meant to be enjoyed cold or at room temperature, which makes it perfect for summer dining without turning on the stove.

Variations and Substitutions

One of the best things about this salad is how easy it is to riff on. The base idea – creamy herbed cheese plus crunchy vegetables – works with so many different combinations.

Try swapping the ricotta for whipped goat cheese or labneh for a tangier twist. If you’re dairy-free, a vegan ricotta made from cashews or almonds can be a great substitute.

Don’t have all the herbs listed? No problem. Use whatever you’ve got growing in your garden or hanging out in the fridge. Mint, dill, and even a little thyme can work beautifully here.

For an extra pop of flavor, add grilled corn, avocado slices, or thinly sliced red onion. You can even top the salad with a handful of toasted pine nuts or pistachios for crunch.

Want to make it heartier? Add grilled chicken, chickpeas, or even a soft-boiled egg to turn this light dish into a satisfying main.

Don’t be afraid to experiment. This recipe is forgiving and fun, and the more you make it your own, the better it gets.