Chopped Salad With Lemon-Zest Vinaigrette

By Molly O’Neill

Published May 23, 1998

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

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Ingredients

Yield:4 servings

  • 3 tablespoons olive oil

  • 2 teaspoons lemon juice

  • 1 tablespoon lemon zest

  • 1 clove minced garlic

  • ½ teaspoon salt

  • Freshly ground black pepper to taste

  • 2 tomatoes, seeded and chopped

  • 2 Kirby cucumbers, peeled, halved and thinly sliced

  • 1 bunch watercress, rinsed and tough stems removed

  • ½ small red onion, thinly sliced

  • ¼ pound ricotta salata cheese, crumbled

  • 2 tablespoons chopped dill

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 28 milligrams cholesterol; 248 calories; 10 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 2 grams fiber; 494 milligrams sodium; 9 grams protein; 5 grams sugar

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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