# 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 cherry tomatoes, halved
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, 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 red grapes, halved
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 pepper, to taste
# Method:
01 - Combine ricotta or Greek yogurt with olive oil, lemon zest, salt, and pepper in a small bowl. Spread onto the center of a large serving platter into a small circle.
02 - Arrange each color group of vegetables and fruits separately in small bowls to facilitate assembly.
03 - Starting from the white base, fan out each color group—red, orange, yellow, green, blue, and violet—in stripes radiating outward using hands or a spoon to keep layers distinct.
04 - Whisk together olive oil, lemon juice, honey or agave syrup, salt, and pepper in a small bowl until well combined.
05 - Drizzle the dressing lightly over the arranged ingredients just before serving or provide it on the side.
06 - Sprinkle with fresh herbs and black pepper if desired. Serve immediately.
