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Nothing says summer like watermelon and mint. Watermelon is a summer staple – so juicy, diagnosis sweet and refreshing. Ricotta salata is a firmer, saltier version of standard ricotta and resembles feta in texture, though it’s slightly creamier. It’s also the perfect contrast to the sweet melon.
I love this salad because it’s so versatile. You can serve mini versions as an hors d’ouevre as I did on Saturday night. Or as an appetizer, snack or even dessert. Depending on how your serving it, you can season it differently. If you’re going savory, drizzle the salad with some good-quality olive oil and a pinch of salt. If you’re serving it as a dessert or snack, drizzle it with honey and a sprinkle it with a coarse, finishing sugar.
Either way, it’s a delicious and unique salad perfect for hot summer evenings.
Watermelon, Ricotta Salata & Mint Salad
2 cups cubed watermelon
4 oz. ricotta salata
15 mint leaves, roughly chopped
2 tbsp. good-quality olive oil OR 2 tbsp. honey
1/2 tsp. coarse salt (fleur de sel is best) OR 1 tsbp. coarse finishing sugar
Gently toss the watermelon, ricotta and mint together, then drizzle with the olive oil OR honey and sprinkle with the salt OR sugar.