Peperoncini, Cucumber, and Ricotta Salata Relish

FOR TRADITIONAL BARBECUE, CONTEMPORARY SMOKED FOOD, & GRILLED DISHES 

For a more rustic preparation of lamb or young goat, sliced or pulled, we like this assertive mix, part salad, part relish, and totally delightful. The idea came to us when we ordered a chopped salad at our local neighborhood market. The peperoncini used here are the pickled yellow-green peppers available in jars alongside other pickles. The ricotta salata cheese included is typically sheep’s milk cheese that has been salted, pressed, and aged for about three months. The cheese’s texture is dense but a touch spongy, and it can be grated into a dish or broken into crumbles, which we favor here. We think the relish is at its best when served shortly after preparing it.

Peperoncini, Cucumber, and Ricotta Salata Relish is a vibrant and zesty condiment that adds a burst of flavor and texture to your dishes. This relish combines the delightful tanginess of pickled peperoncini peppers with the crisp freshness of cucumber, all balanced with the creamy and slightly salty notes of ricotta salata cheese. The result is a medley of tastes that brings a unique twist to your meals.

The pickled peperoncini peppers infuse the relish with a subtle heat and tanginess, creating a harmonious contrast with the coolness of the cucumber. The minced fresh flat-leaf parsley adds a touch of herbaceousness, while a drizzle of olive oil enhances the overall richness. The crumbled ricotta salata cheese not only contributes to the flavor but also provides a delightful creamy texture that complements the other ingredients.

This relish isn’t just limited to being a topping; its versatility shines through. It can be spooned onto pulled lamb or goat sandwiches, enhancing each bite with its robust flavors. Moreover, when served as a side, it pairs wonderfully with slices of lamb or goat meat, offering a refreshing and tangy balance to the savory protein.

The Peperoncini, Cucumber, and Ricotta Salata Relish is a celebration of contrasting flavors and textures that elevates your culinary creations. Whether used as a condiment, topping, or side dish, it introduces a new layer of excitement to your dishes and invites your taste buds on a journey of delicious complexity.

MAKES: ABOUT 2¾ CUPS

INGREDIENTS:

• 1 cup chopped drained pickled peperoncini peppers
• 1 cup chopped, peeled, seeded cucumber
• 2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon olive oil
• ½ teaspoon kosher salt or coarse sea salt
• ¾ cup crumbled ricotta salata cheese

INSTRUCTIONS:

1. Prepare the Salad:
   • In a bowl, combine the chopped peperoncini peppers, peeled and seeded cucumber, minced parsley, olive oil, and kosher salt.
   • Stir the ingredients together to ensure they are well mixed.
2. Add the Cheese:
   • Gently add the crumbled ricotta salata cheese to the bowl with the peperoncini mixture.
   • Toss the salad lightly to combine, ensuring the cheese is distributed evenly.
3. Serve:
   • This salad can be served at room temperature.
   • Spoon the Peperoncini-Cucumber Salad onto pulled lamb or goat sandwiches for a tangy and refreshing crunch.
   • It can also be served as a flavorful accompaniment to slices of lamb or goat meat.

VARIATION:

• For those who enjoy a bit of heat, consider adding chopped small red Calabrian chiles (often packaged in oil) or a sprinkling of crushed hot red chile flakes to the salad. This will give the salad an extra kick of spiciness.