There's nothing quite like a fresh, vibrant Summer Salad With Herbed Ricotta to bring sunshine to your plate, no matter the weather. Bursting with juicy tomatoes, crisp cucumbers, sweet corn, and creamy dollops of whipped ricotta infused with herbs, this salad is as beautiful as it is delicious.

I first threw this salad together after a morning trip to the farmers market. With a bag full of seasonal produce and no desire to cook in the heat, I reached for ricotta and fresh basil from my fridge—and magic happened.

The result? A refreshing, no-cook dish that feels elevated enough for a dinner party but easy enough for a lazy lunch. Let's dive into why this will be your go-to salad all summer long.

Why You'll Love This Summer Salad With Herbed Ricotta

This isn't just another bowl of greens—it's a celebration of summer flavors and textures, tied together with luscious herbed ricotta.

It's quick and easy. From start to finish, you can have this on the table in under 20 minutes. No stove required, just a bit of chopping and stirring.

It's light yet satisfying. Thanks to the rich ricotta and hearty veggies, this salad is filling enough to be a meal but won’t weigh you down.

It’s the ultimate in versatility. Don’t have cherry tomatoes? Use diced heirlooms. Out of fresh basil? Try mint or dill instead. This salad thrives on flexibility.

It’s picture-perfect. With vibrant colors and a rustic-meets-gourmet look, it’s just the thing to impress guests—or your Instagram feed.

Once you try this, you’ll be making it on repeat. Now, let’s talk about the ingredients that make it shine.

Ingredients Notes

The beauty of this Summer Salad With Herbed Ricotta lies in its fresh, seasonal components. Think of this as a framework you can play with, but each ingredient has a special role.

Ricotta cheese is the creamy star here. I like using whole-milk ricotta for its smooth texture and full flavor. Whipped with olive oil, salt, and chopped herbs, it becomes a light, savory base that pairs perfectly with the crisp vegetables.

Cherry tomatoes add bursts of juiciness and a slight acidity that balances the richness of the ricotta. Halve them for the perfect bite-sized pieces that release just enough juice to mingle with the dressing.

Cucumbers bring crunch and a cooling effect that screams summer. Persian or English cucumbers are best here because they’re less watery and have tender skins, so no peeling necessary.

Sweet corn, either fresh off the cob or quickly blanched and cut, adds a subtle sweetness and extra texture. If you’re grilling already, lightly charred corn can elevate the flavor even more.

All you really need for equipment is a sharp knife, a bowl for mixing the ricotta, and a platter or wide salad bowl for assembling. A food processor can make the ricotta extra smooth, but a fork or whisk works fine too.

How To Make This Summer Salad With Herbed Ricotta

Bringing this salad to life is as easy as prepping a few veggies and stirring together the herbed ricotta.

Start by making the herbed ricotta. In a bowl, combine whole-milk ricotta with chopped fresh basil, parsley, a drizzle of olive oil, a pinch of salt, and a squeeze of lemon juice. Whisk until it’s light and fluffy. Taste and adjust seasoning as needed.

Next, prep your vegetables. Halve the cherry tomatoes, slice the cucumbers into thin rounds, and cut the corn off the cob if using fresh. You want all the elements to be bite-sized and easy to eat.

Arrange everything on a large serving platter. Spread the herbed ricotta across the base, like you’re making a swoosh of flavor. Then gently pile on the tomatoes, cucumbers, and corn. Let the colors shine and don’t worry about being too precise—it should look natural and abundant.

Drizzle the top with more olive oil, a sprinkle of flaky sea salt, and a few more herbs for garnish. If you want, a splash of balsamic glaze or red wine vinegar can add an extra tang.

From prep to plate, the entire process takes less than 20 minutes. It’s as effortless as it is stunning.

Storage Options

This salad is best enjoyed fresh, but you can still prep it in parts if you're planning ahead.

Store the herbed ricotta separately in an airtight container for up to 3 days. Give it a quick stir before serving to refresh the texture.

The chopped vegetables can be prepped a day in advance and stored in the fridge, but keep them dry to avoid sogginess.

Once assembled, the salad will keep for about a day in the refrigerator, though the ricotta may begin to weep slightly. If storing leftovers, keep them covered and eat within 24 hours.

To re-serve, stir the ricotta gently, and consider adding a fresh sprinkle of herbs or a dash of vinegar to wake up the flavors.

Variations and Substitutions

This salad is endlessly adaptable, so don’t be afraid to riff on the core idea.

Switch up the herbs depending on what you have. Basil, parsley, mint, dill, and chives all work beautifully. You can even use a mix to create your own signature blend.

Add protein if you want to make it heartier. Grilled shrimp, shredded rotisserie chicken, or sliced prosciutto pair wonderfully with the salad’s bright flavors.

Make it vegan by swapping ricotta for a plant-based alternative or a creamy cashew spread. Just be sure to season it well and blend until smooth.

Try different veggies based on what’s in season. Peaches, zucchini ribbons, or avocado can be amazing additions or swaps depending on your taste.

Feel free to get creative and make this salad your own. The key is fresh ingredients and balance—once you have that, you can’t go wrong.