Sicilian Watermelon Salad with Ricotta Salata & Mint

Serves: 4–6
Prep Time: 15 minutes

Ingredients

• 6 cups seedless watermelon, cut into 1-inch cubes

• 4 oz Ricotta salata, crumbled or shaved

• ¼ small red onion, very thinly sliced

• ¼ cup fresh mint leaves

• 2 tbsp fresh basil leaves, torn

• 2 tbsp extra virgin olive oil

• 1 tbsp fresh lemon juice

• Freshly ground black pepper

• Flaky sea salt (optional, taste first because the cheese is salty)

• Toasted pistachios for garnish (optional but very Sicilian)

Instructions

1. Chill the watermelon for at least an hour.

2. Whisk together the olive oil and lemon juice.

3. Arrange the watermelon on a large platter.

4. Scatter over the onion, mint, and basil.

5. Top with ricotta salata.

6. Drizzle with the dressing.

7. Finish with black pepper and pistachios if using.

8. Serve immediately.

Tavola Piena Tip

Serve this on a large hand-painted platter with crusty Italian bread. It’s equally at home beside grilled swordfish, roast chicken, or as the opening course for a leisurely summer lunch.