A quick salad to say goodbye to Summer. No quantities, just use what you have.
Made with the last string beans, ripe tomatoes, the few small potatoes I harvested in my mini garden and fiery shallots marinated in lemon juice.
The dressing is a mix of – lots of – parsley, some basil, garlic, lemon juice and good olive oil blended together. Plus salt and pepper, of course, and plenty of grated ricotta salata, salty ricotta.
A few sunflower seeds for the extra texture and a few oregano leaves and there you go, your stomach is pleasantly full.
Enjoy your meal!
