A fresh, layered salad with colorful bell peppers, berries, herbs, and a creamy central base bursting with flavor.
# What You'll Need:
→ Central White Base
01 - 1 cup ricotta cheese (or Greek yogurt as a lighter alternative)
02 - 1 tablespoon extra-virgin olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper, to taste
→ Red Layer
05 - ½ cup cherry tomatoes, halved
06 - ¼ cup thinly sliced red bell pepper
→ Orange Layer
07 - ½ cup thinly sliced orange bell pepper
08 - ¼ cup shredded carrots
→ Yellow Layer
09 - ½ cup thinly sliced yellow bell pepper
10 - ¼ cup cooked sweet corn kernels
→ Green Layer
11 - ½ cup thinly sliced cucumber
12 - ¼ cup cooked, shelled edamame
13 - 2 tablespoons chopped fresh herbs (parsley, basil, or mint)
→ Blue Layer
14 - ⅓ cup blueberries
15 - ¼ cup finely shredded purple cabbage
→ Violet Layer
16 - ½ cup red grapes, halved
17 - ¼ cup thinly sliced radishes
→ Dressing
18 - 2 tablespoons olive oil
19 - 1 tablespoon lemon juice
20 - 1 teaspoon honey or agave syrup
21 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Combine ricotta (or Greek yogurt), olive oil, lemon zest, salt, and pepper in a small bowl. Spread this mixture into a small circle on the center of a large serving platter to form the white base.
02 - Place each set of vegetables and fruits into separate bowls, arranging by color: red, orange, yellow, green, blue, and violet.
03 - Starting from the central white base, fan out each color group in order, creating visible, separated stripes radiating outward. Use hands or a spoon to maintain neatness.
04 - Whisk together olive oil, lemon juice, honey or agave syrup, salt, and pepper in a small bowl until combined.
05 - Lightly drizzle the dressing over the entire salad just before serving or provide it on the side.
06 - Optionally sprinkle with fresh herbs and black pepper. Serve immediately to enjoy optimum freshness.
