½ cup walnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
4 Bell Peppers
1 ½ cup of fresh ricotta
6 cucumbers sliced on a diagonal
1 cup mint leaves, torn
Preheat the oven to 350°. Spread out the walnuts on a baking sheet and toast, tossing halfway through, until golden brown, about 8–10 minutes. Let them cool, then crush into large pieces with a flat-bottomed measuring cup or glass.
Meanwhile, heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook peppers, shaking the pan and turning the peppers occasionally, until skins are lightly charred and flesh is tender, about 6–8 minutes. Transfer the peppers to a cutting board and let cool slightly. Clean the peppers by removing the stem and seeds then cut in half lengthwise.
Combine the ricotta and 2 Tbsp of oil in a small bowl, finely grate the zest from lemon over and mix well. Season lemon ricotta with salt. Set lemon aside.
Combine the peppers, cucumbers, mint, and half of the walnuts in a large bowl. Cut reserved lemon in half and squeeze juice into bowl. Drizzle in 2 Tbsp. of oil, season with salt, and toss to coat.
Transfer the pepper mixture to a platter along with any juices in the bottom of bowl. Dollop the lemon ricotta and top with the remaining walnuts. Drizzle with more oil and season with black pepper.