Cucumber + Ricotta Salata

Recipe provided by Chef Crusco Catering in Austin, TX


  • 1 Cucumber – peeled and sliced 1/4 or 1/6 inch think lengthwise (use a mandolin)
  • 10 Mixed Cherry Tomatoes – sliced in half lengthwise
  • 2-3 tbsps – fresh Ricotta Salata (Queso fresco is a good substitute)
  • EVOO
  • Balsamic Vinegar
  • Sea Salt and fresh ground Pepper


  1. Slice the Cucumber and the tomatoes. Crumble the Ricotta Salata.
  2. Place the cucumber slices around the plate and curl them so they slightly stand up.
  3. Place the tomato halves in and around the cucumber. Sprinkle the Ricotta all over the plate.
  4. Dress the Salad with EVOO, Balsamic Vinegar, Sea Salt and Fresh Pepper. Enjoy!