I got this recipe almost thirty years ago from a Polish-German lady who was spending her summer vacations every year at the same Baltic town I went to with my parents. It was a revelation. This salad was crunchy and fresh while most salads I knew at that time were made from cooked vegetables. All ingredients needed to make it were readily available in Poland during the summer months except for ricotta salata. I used quark cheese (Polish farmer's cheese) instead but I had to first dry it for about a week. A very firm and dry feta cheese could also be used, but an authentic ricotta salata would always be better.
You will enjoy this salad with a sandwich for lunch or as a side dish with an afternoon grill. Kids like it because it contains all the crispy summer vegetables that they like to munch on.
Crispy Radish Salad
2 large firm heirloom tomatoes,
1 English cucumber,
1 bunch of radish,
3 cloves of garlic,
1/2 cup chopped dill,
1/2 lb ricotta salata,
1 cup of fresh or sour cream,
1 tsp of sweet paprika,
pepper to taste.
1. Peel off cucumber, cut into small cubes.
2. Slice tomato, cut into small cubes.
3. Cut radish into small cubes.
4. Finally cut Ricotta Salata the same way, into tiny cubes.
5. Chop dill.
6. Mix all the vegetables in a bowl.
7. Squeeze or grate in garlic cloves.
8. Add pepper, paprika and cream.
9. Stir gently and put aside for 30 minutes to allow all the flavors to mix.