Gem Salad Recipe

Prepare grated cucumber

Peel and finely grate 1/4 small cucumber. Place grated cucumber in a fine mesh sieve or clean kitchen towel, sprinkle with a pinch of salt, and press or squeeze to remove excess water. You should have a few tablespoons of drained cucumber.

In a small bowl, combine 3 tablespoons Greek yogurt, the drained grated cucumber, 1/2 teaspoon minced garlic, 1 teaspoon olive oil, 1/2 tablespoon lemon juice, 1 teaspoon finely chopped dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir until smooth. Taste and adjust salt or lemon. Refrigerate while you assemble the salad so flavors meld.

Wash and dry the mini gem romaine hearts. Trim any ragged ends and halve each heart lengthwise if they are large; leave some whole for presentation if preferred.

Peel (optional) and slice the English cucumber into 1/4" rounds; for a more decorative look, halve the rounds into quarters or slice on the bias. Place slices in a bowl.

Halve the cherry tomatoes. Thinly slice 1/4 of a red onion very thin (soak in cold water for 5 minutes if you want a milder bite), then drain and pat dry.

In a large bowl, gently toss the cucumber slices, halved cherry tomatoes, and sliced red onion with 2 tablespoons extra-virgin olive oil, 1 tablespoon lemon juice, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 2 tablespoons chopped fresh dill, and 1 tablespoon chopped mint. Toss lightly so vegetables are coated but not bruised.

If using whole or halved gem hearts for presentation: arrange the lettuce on a serving platter or individual plates, then spoon the tossed cucumber-tomato mixture over and around the hearts. Alternatively, mix everything together for a composed bowl.

Spoon dollops (about 1 tablespoon each) of the prepared tzatziki over the salad, spacing them evenly across the platter or plates.

Scatter 3/4 cup crumbled or shaved ricotta salata over the salad, then sprinkle 2 tablespoons toasted pine nuts or sliced almonds if using.

Drizzle 1 teaspoon extra-virgin olive oil over the top, finish with a small pinch of flaky sea salt and a grind of black pepper to taste, and garnish with a few small dill sprigs or mint leaves.

Serve immediately as a fresh, sharable table salad alongside bread or as part of a mezze spread.