When it’s as hot as it was today, the idea of cooking can be daunting. Watermelon is a perfect ingredient to help you cool down, rehydrate and eat something delicious. Lately, every restaurant I’ve gone to has a watermelon salad on the menu. This is one of those dishes that is super easy to make with a 100% success rate. The best part of making this at home? You don’t have to leave a tip end of the meal!
Watermelon & Mint Salat with Ricotta Salata
Difficulty Level: The hardest part will be tearing yourself away from the A/C to buy your ingredients!
Time: 5 minutes
Serving Size: 1
- a peeler
- 1 pint pre-cut watermelon
- 1 piece of ricotta salata (the smallest piece you can find)*
- 1 bunch mint
- 1 tsp olive oil
- salt & pepper
Arrange the watermelon in a circle on a plate, placing a mint leaf in between each piece. Fill in the center of the circle with the remaining watermelon. Use your peeler to create thin ribbons of the ricotta salata. *Unlike the creamy ricotta that comes in a pint container, ricotta salata is a firm cheese that is very mild in flavor. Tear each ribbon into smaller pieces and sprinkle them on top of the watermelon. Finally, drizzle the salad with the olive oil and finish with salt and pepper.