Zucchini, Red Pepper, & Ricotta Salad

By shauna

Ingredients

• 3 Med. Zucchini, halved crosswise & cut into very thin strips
• 1 Lg. Red Sweet Pepper, seeded & cut into thin strips
• 4 oz. Ricotta Salata Cheese, crumbled
• 1/3 C. Extra-Virgin Olive Oil
• 3 Tbsp. Red Wine Vinegar
• 1-2 Tbsp. Snipped Fresh Mint
• 1/2 tsp. Fine Sea Salt
• Coarsely Ground Black Pepper

Details

Servings 6

Preparation

Step 1

In a lg. bowl, combine zucchini, sweet pepper, & ricotta salata; set aside. In a screw top jar, combine oil, vinegar, mint & salt. Cover & shake well. Pour over zucchini mixture. Toss to coat. Transfer to a serving dish; sprinkle with black pepper. Serve. *Use a vegetable peeler to get thin zucchini strips.