Name: Raw Beet and Cucumber Salad
Yield: 8 Servings
Ingredients: 4 small Chioggia (candy-stripe) and/or yellow beets, peeled, halved, very thinly sliced; ½ English hothouse cucumber, some peel removed in thin alternating strips, halved lengthwise, thinly sliced; 2 Persian or kirby cucumbers, some peel removed in thin alternating strips, thinly sliced; 6 scallions, white and pale-green parts only, sliced into 2-inch-long thin strips; 2 Fresno chiles, very thinly sliced; 1 Hungarian wax chile, very thinly sliced; Zest of 1 lemon, removed in wide strips, very thinly sliced; 5 ounces ricotta salata (salted dry ricotta), crumbled; 2 cups torn mixed tender herbs (such as basil, mint, parsley, cilantro, and/or fennel fronds); ¼ cup (or more) Sauvignon Blanc vinegar, preferably late harvest; ½ teaspoon sugar; 2 teaspoons poppy seeds, plus more; Kosher salt, freshly ground pepper; Olive oil (for drizzling)

Beet and Cucumber Salad recipe Bon Appetit

Photo by Peden & Munk

To prep this salad ahead (there’s a lot of slicing involved), hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.

Recipe notes