This recipe comes from one of our favorite bloggers, Smitten Kitchen, who adapted this recipe from the cookbook Saladish. We love the use of ricotta salata in place of feta and the touch pepitas for crunch! Try this with your favorite EVOOor for extra flavor try Meyer Lemon or Fresh Jalapeno Olive Oils.
Watermelon Cucumber Salad
About 1/4 a large seedless watermelon or 1 small (mini) watermelon
2 small (Perisan-style) seedless cucumber, thinly sliced
8 ounces ricotta salata, cut into matchsticks
1/4 cup toasted, salted pepitas (hulled pumpkin seeds)
For small watermelon, halve it and then place each half cut side down and cut each half into 8 pie-like slices. Remove the rinds from each and cut each wedge into 1/2-inch thick triangles. For a larger watermelon, cut it into smaller wedges, remove the rinds, and cut into 1/2-inch thick triangles.On a large platter, scatter a thick layer of watermelon triangles, followed by a thinner scattering of cucumbers, ricotta salata matchsticks and pepitas. Drizzle lightly with olive oil and season with salt and pepper. Repeat this rustic layering and seasoning until your ingredients are used up, finishing with an extra generous drizzle of olive oil. Eat at once!
Sign up for We Olive's newsletter to receive the inside scoop on all things olive each month!