Tried & True: Watermelon Salad with Ricotta Salata

There’s a reason why I cannot watch Giada de Laurentiis’ travel show on the Food Network – namely because it puts ideas in my head of different flavor combinations and then I turn into the kitchen chemist with a theory of “little bit of this” and “let’s put in some more of that” and I don’t measure. Ugh!

Anywhoo – Giada happened to be in the Hamptons on this episode and she had a watermelon salad with some ricotta salata, red onion and arugula. Wait – did she say my favorite green – arugula? My ears perked up, I rewound the tivo and paid attention. What a great idea – I’m not too fond of feta and, since ricotta salata was mentioned as being similar, I figured, why the heck not. I keep most of the ingredients in my fridge anyway – all I needed to pick up was the cheese and the mint for the 4th of July soiree.

It was a raving success. My friends went bananas for it. I adore it and this salad has started a brand new love affair with watermelon. Who knew that something so savory could also be so refreshing.

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Watermelon Salad with Ricotta Salata

Inspired by “The Hamptons” episode of Giada’s Weekend Adventures

Ingredients:

1 small seedless watermelon, rind removed and cubed (should be 3-4 cups or one medium size “tub” from the grocery store)
I small red onion
1/2 cup of ricotta salata, shaved
Juice and zest of one lemon
3-4 mint leaves, chopped
1/2 tbsp. of olive oil
Salt & Pepper
Arugula for serving

Directions:

Thinly slice the red onion into half moons and put into bowl.
Juice the lemon directly into the red onion and let the onion marinate for 15 minutes.
After 15 minutes, add the olive oil to the onion and toss.
Add the red onion, including the lemon juice marinade to the cubed watermelon.
Add the shaved ricotta salata, zest and mint and toss all ingredients together.
Salt & Pepper to taste
Serve over arugula and enjoy.