Watermelon Salad with Ricotta Salata and Walnuts

Ricotta salata is a sheep's milk cheese made by drying and pressing the curds and whey of a ricotta cheese before it is aged.  The result is a salty (salata means salt) , dense cheese with a milky flavor.  It comes in a block and can be shaved or cut into cubes.

When ricotta salata is not available, crumbled feta cheese may be used in its place for this recipe.

I've been wanting and not wanting to make a savory watermelon salad years.  Watermelon with feta is popular in the Mediterranean, but it sounded so strange to me at first that I'd actually been avoiding it.  Then last year I ended up at an overly expensive restaurant where the least expensive dish was small watermelon salad with cheese.  I went for it out of student-budget necessity, but I was surprised at how delicious and refreshing this pairing of sweet and salty were. 


Here is the home-cook version for a fraction of the price, and just as good!

Watermelon Salad with Arugula, Ricotta Salata, and Walnuts
Adapted from Sweet Myrtle and Bitter Honey by Efisio Farris

 INGREDIENTS:
1-2 pounds seedless watermelon
1 1/2 cups baby arugula or other mixed greens
1 small red onion, sliced into thin rings
2 tablespoons raspberry vinegar or balsamic vinegar
Juice of 1 lime
Juice of 1 small orange
Salt and pepper
1 cup chopped walnuts
Coarsely grated ricotta salata, or crumbled feta
Extra virgin olive oil, for drizzling

DIRECTIONS:

Cut the watermelon into 1-inch cubes.  In a large bowl, combine the watermelon, arugula, and red onion. 
In a small bowl, mix the vinegar, lime juice, and orange juice.  Put both bowls in the refrigerator for at least one hour or up to one day.

 Remove from refrigerator and combine the watermelon mixture with the vinegar mixture.  Season with salt and pepper to taste.

Divide among plates and drizzle with any remaining dressing.  Top with walnuts and ricotta.  Finish with a drizzling of olive oil.

Serves 4.