Food & Cooking Recipes Salad Recipes Shaved Cucumber, Fennel, and Watermelon Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 27, 2020 Print Rate It Share Share Tweet Pin Email Servings: 6 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. Ingredients 4 cucumbers 1 fennel bulb, trimmed, plus 1 tablespoon chopped fronds 3 ½ 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 Directions 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. Rate it Print