Minted Watermelon Salad
In this refreshing summer salad, aromatic mint ties together the sweetness of watermelon and the savory notes from ricotta salata.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, July 2008
- 1 small (2 1/2 pounds) seedless red watermelon
- 1 small (2 1/2 pounds) seedless yellow watermelon
- 2 ounces ricotta salata
- 1/2 teaspoon coarse sea salt, preferably Maldon
- 3 tablespoons sliced fresh mint
Using a sharp knife, cut off rinds from watermelons. (You should have a total of 2 pounds peeled fruit.) Quarter each melon, and then cut into 3-inch-long, 1/4-inch-thick slices. Arrange slices on a serving platter.
Using a vegetable peeler, shave paper-thin slices of ricotta salata over watermelon. Sprinkle with salt and mint, and serve immediately.