This stone fruit cucumber salad combines creamy ricotta salata and tart purslane with sweet peaches, juicy plums, crispy cucumbers, and a tangy-sweet vinaigrette.
This recipe was inspired by one I ate at Piccino restaurant in San Francisco.
Salads are quite forgiving, so feel free to switch up the ingredients or ratios here if you like. Fresh mozzarella or feta could stand in for the ricotta salata; figs, grapes, or melon could take the place of stonefruit as we transition into fall; arugula, mizuna, and endive work just as well as purslane.
If you don’t have golden balsamic on hand, try apple cider or champagne vinegar mixed with a bit of honey.
Miso helps the dressing emulsify and adds a touch of umami, but when I’m in a hurry, I simply sprinkle on a bit of vinegar, oil, salt, and pepper to taste.
Nutritional values are based on one of two servings.