Name: Fresh Tuna Cucumber And Ricotta Cheese Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup ricotta cheese (whole or part-skim) (230 grams); 3 large Basil leaves (finely chopped); 1 teaspoon finely chopped fresh oregano; 1 (5 ounces-142 grams) can wild tuna; 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper (or more to taste); 3 cups packed spinach leaves, coarsely chopped (85 grams); 1/2 English cucumber, peeled and chopped (About 155 grams); 1 small shallot, thinly sliced crosswise (35 grams); 1 cup sweet mini tomatoes, cut in half (150 grams)

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This easy and healthy Ricotta salad brings both taste and nutrition to your table.

It's perfect for summer picnics and barbecues, as a side salad, or a light lunch, and it's ready in 15 minutes.

A large serving plate with a tuna cucumber salad with ricotta cheese.

We love this simple summer salad with its fresh produce, vibrant colors, lovely textures, and seasoned creamy ricotta cheese. It's just delicious.

Like my carrot apple salad, mango avocado salad, or this healthy cucumber salad, this one is also nutritious, healthy, and bursting with unique flavors.

Let's make it!

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Why You'll Love This Recipe
Ingredients
How to Make This Ricotta Salad
Variations
Serving Suggestions
Storage Instructions
More Healthy Recipes
📖 Recipe

Why You'll Love This Recipe

The perfect summer dish: This ricotta salad is made with simple ingredients that are fresh and flavorful.
Wholesome: Fresh produce creates contrasting flavors and textures. At the same time, herbed ricotta filled with canned light tuna adds plenty of protein and healthy fats.
Easy & so adaptable: You can make this easy lunch in a matter of minutes and toss in other favorite ingredients you have on hand.
Perfect for meal prep: Prep the salad, olive oil dressing, and ricotta mixture in advance and put it all together when ready to enjoy! It's a quick lunch and also great as a post-workout meal.

Ingredients

See the recipe card for full information on ingredients and quantities.

For a delightful and fresh Tuna Cucumber Ricotta Salad, you'll need the following ingredients:

A series of ingredients on a table to make a tuna cucumber salad with ricotta cheese.

Crisp cucumber: Use crunchy Persian cucumbers or half of an English cucumber. You can use the rest to make this creamy pineapple cucumber smoothie or toss them into my Italian Meatball Salad.
Spinach leaves: They add a refreshing, mild, sweet taste.
Ricotta cheese: Adds a naturally sweet milky flavor. Choose a high-quality, creamy ricotta cheese. You can use whole milk or part-skim.
Fresh basil leaves: These bring a distinct, fragrant taste to the mix. Use any leftovers to make my Basil lemonade.
Fresh oregano leaves: A small amount goes a long way.
Cherry tomatoes: They will add juicy sweetness and vibrant color to your salad. Just slice them in half.
A pinch of salt and pepper: Season to taste.
Olive oil: Use extra virgin olive oil for smoothness.
Balsamic vinegar: This adds a tangy kick to your salad.
Canned tuna: Use canned tuna in water. I love Albacore Wild Tuna.

How to Make This Ricotta Salad

See the full recipe with measurements in the recipe card.

A small bow with Ricotta cheese topped with green herbs.

Step 1: In a small bowl, combine ricotta cheese with herbs.

A small bowl with a tuna and ricotta cheese mixture.

Step 2: Stir in the tuna until everything is well combined. Set aside.

A small bowl with a balsamic vinegar and olive oil mixture.

Step 3: Combine olive oil, vinegar, salt, and black pepper.

A large serving plate with a fresh medley of greens, cucumbers, onions, and cherry tomatoes.

Step 4: Arrange the vegetables in a large serving bowl (base of this salad).

A large serving plate with a fresh medley of seasoned greens, cucumbers, onions, and cherry tomatoes.

Step 5: Drizzle half of the olive oil mixture over the veggies.

Step 6: Dollop ricotta mixture over the salad. Then, drizzle the remaining dressing over the ricotta and the rest of the ingredients.

Enjoy your Ricotta Salad on its own or pair it with a hearty main dish or some Garlic Crostini on the side. For something more spicier, check out my spicy cucumber salad.

Variations

Here are some ideas for customizing add-ins:

Onions: I prefer mild sweet shallots, but consider scallions (green onions) as a substitute.
Salad greens: Instead of spinach leaves, try mixed greens or incorporate baby arugula for a peppery bite.
Vegetables: Add some snap peas for a sweet crunch, or fresh parsley, or regular sweet fresh tomatoes.
Ricotta pasta salad: Add in some penne pasta.
Protein: Consider poached chicken meat instead of tuna to switch things up.
Herbs: For more depth of flavor, consider adding fresh thyme or more oregano.
Toss in leftovers from this oven-baked salmon instead of canned tuna.

Serving Suggestions

Enjoy as a light meal as-is or with crusty bread or my gluten-free drop biscuits.
It's the perfect summer salad to enjoy for backyard BBQ entertaining or a dinner party.
Or make it a side dish to complement other heart dishes. Simply leave out the tuna and add more herbs to the cheese to pair with cast-iron roast chicken, stovetop turkey burgers, or beef short ribs—endless options.

Storage Instructions

Store it in an airtight container in the fridge to ensure it stays fresh and the flavors are preserved for up to 2 days.
You can also store the salad, ricotta mixture, and dressing separately and assemble before serving.