Cut 8 radishes into small pieces and place in a salad bowl.

Chop up half a large cucumber (if you are lucky enough to get your hands on the round, apple-green-skinned variety from Italy then use that) and add to the bowl.

Chop 2 ripe tomatoes (de-seeded) into small cubes and add to the bowl.

Grate the rind of half a lemon and set aside. Dress the salad with lemon juice and olive oil, sea salt and pepper. 

Dot the salad with small chunks of soft, fresh ricotta cheese, sprinkle with the lemon zest and some chopped chives, and add a final drizzle of olive oil before serving.

Serve with some crusty bread.

Serves 2.