Prep 15 mins
Cook 0 mins
I recently ordered a salad quite similar to this in a local restaurant that I simply loved. When I saw this one on the web I just have to save it. Salata Ricotta is a semihard Italian cheese that can be found at most gourmet markets or Italian groceries. If you can’t find it, you can substitute crumbled feta (which will be a bit saltier) or just leave it out.
- 1 lb watermelon, large dice, seeds removed (about 3 cups)
- 1 medium beefsteak tomato, seeded and medium dice
- 1 small English cucumber, peeled, seeded, and medium dice
- 2 teaspoons kosher salt
- 1⁄4 cup pitted and halved kalamata olive
- 1 teaspoon balsamic vinegar
- 2 teaspoons extra virgin olive oil
- 1 tablespoon thinly sliced fresh mint leaves
- 1⁄2 ounce ricotta salata, cut into thin strips
- Combine watermelon, tomato, and cucumber in a large bowl.
- Sprinkle with salt, and gently toss to combine.
- Transfer mixture to a colander and let drain for at least 10 minutes.
- Transfer vegetable mixture to a salad bowl and combine with olives, vinegar, olive oil, mint, and a generous amount of freshly ground black pepper.
- Sprinkle cheese over the top and serve.