Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Minted Watermelon Salad 3.8 (23) 1 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 May 16, 2017 Print Rate It 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. Rate it Print