Watermelon Salad
User Reviews
4.9
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Prep Time
8 hrs
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Cook Time
15 mins
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Total Time
8 hrs 15 mins
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Servings
4 servings
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Course
Salad
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Cuisine
International
Watermelon Salad
Description
This salad starts by marinating thinly sliced red onions in lemon juice to soften their sharpness and add brightness. The ricotta cheese is toasted briefly under a broiler until blackened, then shredded to add a smoky, creamy component. These are combined with watermelon cubes, pitted kalamata olives, and fresh chiffonade-cut mint leaves, all gently mixed with olive oil. The interplay of sweet watermelon, salty olives, tart lemon-marinated onions, and creamy cheese creates complexity. The fresh mint adds herbal freshness that ties the flavors together.
Serving immediately preserves the crisp textures and vibrant flavors. This salad functions as a light side dish or appetizer during warm weather when watermelon is in season. It showcases surprising ingredient combinations that highlight contrasts between sweet and savory elements.
Ingredients
- 4 cups watermelon seedless
- ½ cup kalamata olives pitted or other quality ripe olive
- 1 cup ricotta cheese Feta is a good alternative, shredded and toasted
- 2 red onion sliced as thinly as possible, medium
- 4 lemon plural
- ¼ cup mint fresh, loosely packed, chiffonade cut, leaves
- ¼ cup olive oil extra virgin
Instructions
- Marinate the onions in the lemon juice (overnight is better).
- Toast the cheese under the broiler till black, then cool and shred.
- Combine the onions (with juice), cheese, and remaining ingredients.
- And mix gently, but completely serve immediately.
Notes
User Reviews
Overall Rating
4.9
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