Summer Solstice Supper: Watermelon & Ricotta Salata Salad

June 20, 2012

Summer Solstice Supper: Watermelon & Ricotta Salata Salad

A tasty summer treat in honor of the solstice, this refreshing salad is one our favorites from the Mediterranean-style dishes in Summer Days & Balmy Nights, and perfectly suited for this week's heat-wave.

Watermelon & Ricotta Salata Salad with Olive Salt
Serves 2

This is a delightfully pretty and refreshing salad in which the olive salt brings out the sweetness of the watermelon. Ricotta salata, a lightly salted cheese made from sheep's milk, originates from the island of Sicily. If you can't find a mini watermelon, use the smallest available and cut it in half. You can use feta cheese if ricotta salata isn't available.

1 mini seedless watermelon
2/3 cup ricotta salata cheese
2 tablespoons fresh oregano leaves
olive oil, for drizzling
freshly ground black pepper

Olive Salt
10 black olives
2 1/2 tablespoons sea salt

Peel the watermelon and cut it into bite-sized chunks. Put in a serving bowl, crumble the ricotta salata over the watermelon and sprinkle with the oregano.
To make the olive salt, chop the olives roughly. Grind them with the salt using a pestle and mortar until the olives are mashed.

Drizzle the olive oil over the salad and season with black pepper. Sprinkle with olive salt to taste and serve immediately.