Prism Burst Color Salad (Printable Copy)

A fan of vibrant, crisp vegetables layered beautifully on a creamy white base, bursting with fresh flavor.

# What You Need:

→ Central White Base

01 - 1 cup ricotta cheese (alternative: Greek yogurt)
02 - 1 tablespoon extra-virgin olive oil
03 - 1 teaspoon lemon zest
04 - Salt, to taste
05 - Freshly ground black pepper, to taste

→ Red Layer

06 - 1/2 cup cherry tomatoes, halved
07 - 1/4 cup thinly sliced red bell pepper

→ Orange Layer

08 - 1/2 cup thinly sliced orange bell pepper
09 - 1/4 cup shredded carrots

→ Yellow Layer

10 - 1/2 cup thinly sliced yellow bell pepper
11 - 1/4 cup cooked sweet corn kernels

→ Green Layer

12 - 1/2 cup thinly sliced cucumber
13 - 1/4 cup cooked and shelled edamame
14 - 2 tablespoons chopped fresh herbs (parsley, basil, or mint)

→ Blue Layer

15 - 1/3 cup blueberries
16 - 1/4 cup finely shredded purple cabbage

→ Violet Layer

17 - 1/2 cup red grapes, halved
18 - 1/4 cup thinly sliced radishes

→ Dressing

19 - 2 tablespoons olive oil
20 - 1 tablespoon lemon juice
21 - 1 teaspoon honey or agave syrup
22 - Salt, to taste
23 - Black pepper, to taste

# How to Make:

01 - Combine ricotta cheese 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 group of prepared vegetables and fruits into separate small bowls for easy access.
03 - Starting from the white base, fan out the red, orange, yellow, green, blue, and violet layers in consecutive stripes, maintaining neat separation using your hands or a spoon.
04 - Whisk together olive oil, lemon juice, honey or agave syrup, salt, and black pepper in a small bowl until emulsified.
05 - Drizzle the dressing lightly over the assembled layers just before serving or serve it on the side.
06 - Optionally garnish with fresh herbs and a sprinkle of black pepper. Serve immediately.

# Expert Advice:

01 -
  • It's impossibly easy to make but looks like you spent hours fussing over it.
  • Everyone at the table lights up when they see it, and then they actually enjoy every bite.
  • Naturally vegetarian and gluten-free without feeling like a compromise.
02 -
  • Slice vegetables no more than two hours before serving—they stay crisp and vibrant longer than you'd expect, but timing matters for the crunch.
  • Don't skip patting the cucumber and radishes dry; even a little moisture will cause colors to bleed into each other and muddy the visual effect.
03 -
  • Use a large platter—the salad needs breathing room for the colors to actually read as distinct stripes rather than a jumbled pile.
  • Arrange vegetables just before serving to keep everything at peak crispness and prevent color bleeding.
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