Ricotta Salata is dry and crumbly with a milky, salty flavor. It’s the perfect complement to the juicy sweet watermelon and roasted pistachios.

Watermelon Ricotta Salata and Mint Salad

Ricotta Salata is dry and crumbly with a milky, salty flavor. It’s the perfect complement to the juicy sweet watermelon and roasted pistachios.
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Prep Time 10 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1/2 large ripe watermelon cubed or cut with a semicircle cookie cutter
  • 1 cup of baby cucumbers sliced
  • 1 cup of sliced heirloom cherry tomatoes
  • 3 cups of baby arugula
  • 5 ounces of Imported Ricotta Salata cheese
  • 12 leaves of torn fresh mint
  • 1/4 cup of pistachios shelled and crushed
  • Juice of a lime
  • 1/4 cup of EVOO
  • Kosher salt to taste

Instructions
 

  • On a large serving platter or shallow bowl, arrange the arugula, watermelon, cucumber, and tomatoes. Sprinkle on the chopped mint, pistachios and crumbled ricotta salata.
  • Drizzle with fresh lime and extra virgin olive oil. Season with kosher salt, to taste. Serve immediately.
Keyword brunch, fruit salad, meatless Monday, summer salad

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