Chopped Salad With Lemon-Zest Vinaigrette

By Molly O'Neill

Total Time
5 minutes
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Featured in: Food; Dr. Peel Good

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Ingredients

Yield:4 servings
  • 3tablespoons olive oil
  • 2teaspoons lemon juice
  • 1tablespoon lemon zest
  • 1clove minced garlic
  • ½teaspoon salt
  • Freshly ground black pepper to taste
  • 2tomatoes, seeded and chopped
  • 2Kirby cucumbers, peeled, halved and thinly sliced
  • 1bunch watercress, rinsed and tough stems removed
  • ½small red onion, thinly sliced
  • ¼pound ricotta salata cheese, crumbled
  • 2tablespoons chopped dill
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

248 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 9 grams protein; 494 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt and a few grinds of pepper. Add the tomatoes, cucumbers, watercress and onion and toss. Add the cheese and dill, toss until well combined and serve.

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Comments

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Lovely simple salad for pasta or seafood side

I first found this recipe in the NYT Cooking Essential New Recipes cookbook, which has been a delight to work through. I personally sub watercress with arugula, but otherwise follow the recipe. This was a light and refreshing salad that I pull out for a light lunch or a dinner side; it goes particularly well with "Spicy Lemony Clams with Pasta" (also on NYT Cooking). The ricotta salata adds a lovely salty bite, though I've also subbed this with burrata on occasion. Highly recommend!

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