Summer Appetizer:
Creamy Ricotta with
Tomato-Cucumber-Corn Salad

A quick and easy summery salad, a simple tomato and cucumber salad, with fresh corn kernels added for good measure, served almost as a relish over homemade ricotta.

Creamy Ricotta with Tomato-Cucumber-Corn Salad Creamy Ricotta with Tomato-Cucumber-Corn Salad ♥, a simple tomato-cucumber-corn salad served with Homemade Ricotta.

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How to Use Homemade Ricotta

So who's inspired to make ricotta by yesterday’s recipes for Homemade Ricotta? Would you go "skinny" or "creamy"? Or "in between"?!

Let me add a little extra inspiration – errrr, let's be honest here – a little extra “temptation”.

You see, once the ricotta’s in the fridge, the ideas seem to pour forth.

For me, it started with choosing Creamy Ricotta instead of goat cheese for the Savory Peach Appetizer that helped stave off hunger when dinner ran late.

The next night, leftover ricotta and leftover tomato-cucumber salad called to me from the fridge. The savory combination made for a supremely pleasurable light supper for two, accompanied only by a glass of wine, a little bread, a smear of hummus, a few olives.

A week later, I lightened the ricotta further with a little liqueur, then let it chill to form what tastes like "Ricotta Mousse". With a little fruit over top? Oh my.

So here are two new ideas for using fresh homemade ricotta, one savory, one slightly sweet. I’d love to know your ideas too, how are you tempted to use Homemade Ricotta?!

Creamy Ricotta with Tomato-Cucumber-Corn Salad Creamy Ricotta with Tomato-Cucumber-Corn Salad ♥, a simple tomato-cucumber-corn salad served with Homemade Ricotta.


Hands-on time: 5 minutes
Time to table: 5 minutes
Serves 4 or 8 as an appetizer
  • 1 – 2 perfect summer tomatoes, chopped
  • 1 cucumber, peeled, seeded and chopped
  • 1 ear of corn, the kernels cut off (How to Cut Corn Off the Cob)
  • Fresh herbs

  • 1 tablespoon good olive oil
  • 1 tablespoon good vinegar
  • A pinch of sugar
  • Salt and pepper to taste

SALAD Combine the tomato, cucumber, corn and fresh herbs in a bowl. Toss with oil, vinegar, sugar and salt and pepper. If there's time, let the salad chill for awhile.

TO SERVE On a serving plate, mound the ricotta, top with the Salad.

Serve with crackers or thin slices of good bread.

NUTRITION INFORMATION Per Serving (assumes 8): 129 Calories; 9g Tot Fat; 5g Sat Fat; 27mg Cholesterol; 46mg Sodium; 8g Carb; 1g Fiber; 6g Sugar; 4g Protein. WEIGHT WATCHERS Old Points 3 & PointsPlus 3 & SmartPoints 6 & Freestyle 5 & myWW green 5 & blue 5 & purple 5


Hands-on time: 5 minutes
Time-to-table: 5 minutes

Stir a tablespoon of fruity liqueur into a cup of Creamy Ricotta, add a tablespoon of honey and a little lemon zest. Top with slices of fresh fruit, peaches, berries, ripe plums, roasted apricots, even sautéed apples. Simpler still? Warm a little jam in the microwave, drizzle over top.

Don't Let the Tomato Season Pass By Without Making

~ tomato recipes ~

Tired of the same-old sliced tomatoes? Find new inspiration in this collection of seasonal Tomato Recipes ♥, savory to sweet, salad to soup, sides to sandwiches, breakfast to dinner. Many Weight Watchers, vegan, gluten-free, low-carb, paleo, whole30 recipes.
Homemade Mayonnaise for BLTs ♥, airy pillows of just-made mayo, perfect for BLTs.
Summer's Tomato Soup ♥, simple, light homemade tomato soup, made with fresh tomatoes. Beautiful color. Looks simple, tastes complex.

Shrimp with Tomatoes, Spinach & Feta ♥, one of my favorite suppers in a long time, shrimp cooked in a nest of fresh or canned tomatoes, spinach and feta cheese.

Shop Your Pantry First

(helping home cooks save money on groceries)

~ tomato recipes ~
~ cucumber recipes ~
~ corn recipes ~
~ ricotta ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Thanks for the suggestions! I find that I get inspired to make the ricotta then don't really know what to do with it after. I usually top some grilled crusty baguette (like a bruschetta). And I really want to try and stuff some canolis with it at some point.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna