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Shaved Cucumber, Fennel, and Watermelon Salad

Ricotta salata is a firmer version of fresh ricotta that is perfect for shaving over summer sides like this sweet-and-savory watermelon, fennel, and cucumber salad.

  • Servings: 6

Source: Martha Stewart Living, July 2002


  • 4 cucumbers
  • 1 fennel bulb, trimmed, plus
  • 1 tablespoon chopped fronds
  • 3 1/2 pounds watermelon, cut into 1-inch cubes
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 4 ounces ricotta salata


  1. Using a mandoline, slice cucumbers lengthwise into paper-thin slices; slice fennel bulb crosswise into paper-thin slices. Combine cucumbers and fennel in a large serving bowl. Add watermelon, fennel fronds, lemon juice, and oil. Season with salt and pepper; toss to combine. Using a vegetable peeler, shave ricotta salata over salad, and serve.

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