Watermelon Salad with Ricotta Salata and Edible Flowers
There's only one thing better than eating watermelon in the summer: eating this super simple, celebratory watermelon salad with mint and edible flowers.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pepper mill
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 personal-sized, seedless watermelon, cut into cubes
- Maldon salt, to taste
- freshly grated black pepper
- handful of fresh mint leaves
- a few edible flowers
- extra virgin olive oil, to taste
- about a 1/3 cup of ricotta salata, crumbled or cut into cubes
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