Watermelon, Ricotta Salata, Basil, and Pine Nut Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
One of Cat Cora's signature dishes is a watermelon, feta, and mint salad (a nod to her Greek heritage). Here, she gives the recipe an Italian accent. Ingredients:
3 tablespoons thinly sliced fresh basil |
2 tablespoons fresh lime juice |
2 tablespoons extra-virgin olive oil |
1 4-pound seedless watermelon, cut into 1/2-inch cubes (about 6 cups) |
1/2 pound ricotta salata (salted dry ricotta cheese),* cut into 1/4-inch cubes |
1/4 cup pine nuts, toasted |
Directions:
1. Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
2. *Available at supermarkets, Italian markets, and specialty foods stores.
|
|