Watermelon, Tomato and Kalamata Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
|
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. 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.
|
|