Watermelon, Tomato and Kalamata Salad

Name: Watermelon, Tomato and Kalamata Salad
Prep time: 15 min
Total time: 15 min
Yield: 5 serving(s)
Ingredients: 1 lb watermelon, large dice, seeds removed (about 3 cups); 1 medium beefsteak tomato, seeded and medium dice; 1 small English cucumber, peeled, seeded, and medium dice; 2 teaspoons kosher salt; 1/4 cup pitted and halved kalamata olive; 1 teaspoon balsamic vinegar; 2 teaspoons extra virgin olive oil; 1 tablespoon thinly sliced fresh mint leaves; 1/2 ounce ricotta salata, cut into thin strips

Submitted by dojemi

"I recently ordered a salad quite similar to this in a local restaurant that I simply loved. When I saw this one on the web I just have to save it. Salata Ricotta is a semihard Italian cheese that can be found at most gourmet markets or Italian groceries. If you can’t find it, you can substitute crumbled feta (which will be a bit saltier) or just leave it out."

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Ready In:: 15mins
Ingredients:: 9
Serves:: 5

ingredients

1 lb watermelon, large dice, seeds removed (about 3 cups)
1 medium beefsteak tomato, seeded and medium dice
1 small English cucumber, peeled, seeded, and medium dice
2 teaspoons kosher salt
¹⁄₄ cup pitted and halved kalamata olive
1 teaspoon balsamic vinegar
2 teaspoons extra virgin olive oil
1 tablespoon thinly sliced fresh mint leaves
¹⁄₂ ounce ricotta salata, cut into thin strips

directions

Combine watermelon, tomato, and cucumber in a large bowl.
Sprinkle with salt, and gently toss to combine.
Transfer mixture to a colander and let drain for at least 10 minutes.
Transfer vegetable mixture to a salad bowl and combine with olives, vinegar, olive oil, mint, and a generous amount of freshly ground black pepper.
Sprinkle cheese over the top and serve.