Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Minted Watermelon Salad 3.8 (23) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 12 mins Servings: 4 In this refreshing summer salad, aromatic mint ties together the sweetness of watermelon and the savory notes from ricotta salata. Ingredients 1 small (2 ½ pounds) seedless red watermelon 1 small (2 ½ pounds) seedless yellow watermelon 2 ounces ricotta salata ½ teaspoon coarse sea salt, preferably Maldon 3 tablespoons sliced fresh mint Directions 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. Cook's Notes This salad looks beautiful when made with both red and yellow watermelon, but is just as lovely when only one color is used. Ricotta salata, a salted, dry Italian sheep's milk cheese available at cheese counters and specialty-food stores, is ideal here, but feta may be substituted. Print