Watermelon, Tomato and Kalamata Salad

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.

• Ready In: 15 mins
• Serves: 5

Ingredients

• 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

Directions

1. Combine watermelon, tomato, and cucumber in a large bowl.
2. Sprinkle with salt, and gently toss to combine.
3. Transfer mixture to a colander and let drain for at least 10 minutes.
4. Transfer vegetable mixture to a salad bowl and combine with olives, vinegar, olive oil, mint, and a generous amount of freshly ground black pepper.
5. Sprinkle cheese over the top and serve.