Vibrant Prism Burst Salad (Print)

A visually stunning salad featuring layered fresh vegetables and fruits in a colorful fan arrangement.

# Components:

→ Central White Base

01 - 1 cup ricotta cheese or Greek yogurt
02 - 1 tablespoon extra-virgin olive oil
03 - 1 teaspoon lemon zest
04 - Salt and freshly ground black pepper to taste

→ Red Layer

05 - 1/2 cup halved cherry tomatoes
06 - 1/4 cup thinly sliced red bell pepper

→ Orange Layer

07 - 1/2 cup thinly sliced orange bell pepper
08 - 1/4 cup shredded carrots

→ Yellow Layer

09 - 1/2 cup thinly sliced yellow bell pepper
10 - 1/4 cup cooked sweet corn kernels

→ Green Layer

11 - 1/2 cup thinly sliced cucumber
12 - 1/4 cup cooked and shelled edamame
13 - 2 tablespoons chopped fresh herbs (parsley, basil, or mint)

→ Blue Layer

14 - 1/3 cup blueberries
15 - 1/4 cup finely shredded purple cabbage

→ Violet Layer

16 - 1/2 cup halved red grapes
17 - 1/4 cup thinly sliced radishes

→ Dressing

18 - 2 tablespoons olive oil
19 - 1 tablespoon lemon juice
20 - 1 teaspoon honey or agave syrup
21 - Salt and freshly ground black pepper to taste

# Directions:

01 - Combine ricotta or Greek yogurt with olive oil, lemon zest, salt, and pepper in a small bowl. Spread the mixture into a small circle at the center of a large serving platter.
02 - Place each vegetable and fruit group into separate small bowls for easy assembly.
03 - Starting from the white base, arrange each color group—red, orange, yellow, green, blue, and violet—in a radiating fan pattern, keeping colors neatly separated.
04 - Whisk olive oil, lemon juice, honey or agave syrup, salt, and pepper together in a small bowl until emulsified.
05 - Lightly drizzle the dressing over the arranged layers just before serving or serve separately on the side.
06 - Add fresh herbs and a final sprinkle of black pepper if desired. Serve immediately.

# Expert Advice:

01 -
  • It looks so stunning that people think you spent hours on it, when really you just needed 25 minutes and some honest vegetables.
  • There's something almost meditative about arranging the colors—it turns cooking into a moment where you actually slow down.
  • Every vegetable stays crisp and bright because nothing gets buried in dressing or chopped into oblivion.
  • It's naturally vegetarian, gluten-free, and adaptable enough that almost anyone can eat it without worry.
02 -
  • Don't make this more than an hour before serving—vegetables release moisture and the whole thing starts to look tired.
  • If your ricotta is cold straight from the fridge, it won't spread smoothly and will ruin the visual effect.
  • The dressing is optional if you're serving this to people who like vegetables raw and naked; the acid in the salad itself is enough.
03 -
  • Use a mandoline to slice your peppers and cucumbers paper-thin—it changes the entire texture and makes the arrangement look more refined.
  • If your white base is too thick, thin it with a splash of lemon juice rather than more oil, which will keep it bright instead of heavy.
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