Watermelon Ricotta Salata and Mint Salad
Ricotta Salata is dry and crumbly with a milky, salty flavor. It’s the perfect with juicy sweet watermelon and roasted pistachios.
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Ingredients
- 1/2 large ripe watermelon (cubed or cut with a semicircle cookie cutter)
- 1 cup of baby cucumbers (sliced)
- 1 cup of sliced heirloom cherry tomatoes
- 3 cups of baby arugula
- 5 ounces of Imported Ricotta Salata cheese
- 12 leaves of torn fresh mint
- 1/4 cup of pistachios (shelled and crushed)
- Juice of a lime
- 1/4 cup of EVOO
- Kosher salt to taste
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