1 cucumber
1 small onion, cut into cubes (1/3 cup)
1 teaspoon of sea salt
1 tomato, cut into cubes (1/2 cup)
1/2 cup ricotta
1/2 cup natural yogurt
2 tablespoons chopped parsley
sea salt to taste
2 tablespoons olive oil
1 cucumber
1 small onion, cut into cubes (1/3 cup)
1 teaspoon of sea salt
1 tomato, cut into cubes (1/2 cup)
1/2 cup ricotta
1/2 cup natural yogurt
2 tablespoons chopped parsley
sea salt to taste
2 tablespoons olive oil
Peel the cucumber and cut it into 4 pieces lengthwise
Then hold the 4 pieces together and cut them into 1 cm cubes
Place the cucumber in a small bowl and add the onion, sea salt, and tomato
Mix carefully
Combine the ricotta and yogurt in a blender and blend well
Season with parsley, sea salt, and olive oil
Pour over the cucumber and mix delicately
Refrigerate for 1 hour before serving
Serve 4 portions.
