Italian vegetable and fruit salad Siena

Ingredients for 2 servings:

• 1 small green, slim, seedless cucumber(s)
• 2 m.-large tomato(s), fully ripe
• 1 Pepper, red, long, mild
• ½ m.-large tomato peppers, red
• 3 m.-large kiwi(s)
• 6 small onions, red
• 80 g orange juice
• 2 m.-sized garlic cloves, fresh
• 40 g ricotta
• 2 pinches of white pepper, freshly ground
• 1 tsp chicken broth powder
• 2 tsp herbs, Italian
• 1 tbsp white wine vinegar
• 1 tbsp Balsamic vinegar, milder
• 4 tbsp extra virgin olive oil
• 1 carrot(s)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the vegetables and chop into bite-sized pieces. Peel the cucumber zebra-shaped, halve lengthwise, and cut crosswise into approximately 5 mm thick slices. Halve the tomatoes lengthwise, remove the green and white stems, then halve the halves lengthwise and cut them into thirds crosswise. Cut the peppers diagonally into approximately 4 mm thick slices, leaving the seeds on. Peel the kiwis and cut them crosswise into approximately 5 mm thick slices. Trim both ends of the onions, peel them, and halve any larger ones lengthwise. Arrange all the ingredients in a bowl. Peel the carrot, julienne it, and sprinkle it over the salad. Place the wet ingredients for the dressing in a bowl, press in the garlic cloves, add the ricotta, and grind the pepper. Mix gently with a spoon, but do not overmix. Keep the salad and dressing cool. About 15 minutes before serving, drizzle the dressing over the salad, garnish, and serve chilled. Serve with fresh, warm ciabatta.