Chopped Salad With Lemon-Zest Vinaigrette

• 3 tablespoons olive oil
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest
• 1 clove minced garlic
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 2 tomatoes, seeded and chopped
• 2 Kirby cucumbers, peeled, halved and thinly sliced
• 1 bunch watercress, rinsed and tough stems removed
• 1/2 small red onion, thinly sliced
• 1/4 pound ricotta salata cheese, crumbled
• 2 tablespoons chopped dill

1. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt and a few grinds of pepper.
2. Add the tomatoes, cucumbers, watercress and onion and toss.
3. Add the cheese and dill, toss until well combined and serve.

olive oil, lemon juice, lemon zest, garlic, salt, freshly ground black pepper, tomatoes, kirby cucumbers, red onion, ricotta salata cheese, dill

Taken from cooking.nytimes.com/recipes/4823 (may not work)