Watermelon, Tomato, & Kalamata Olive Salad
Ingredients:
1 lb. seedless watermelon, large dice (about 3 cups)
1 medium beefsteak tomato, seeded and cut into medium dice
1 small English cucumber, peeled, seeded, and cut into medium dice
2 teaspoons kosher salt
1/4 c. kalamata olives, pitted and halved
1 tsp. balsamic vinegar
2 tsp. extra-virgin olive oil
1 packed Tbsp. fresh mint leaves, thinly sliced
1/2 oz. ricotta salata, cut into thin strips
Directions:
Combine watermelon, tomato, and cucumber in a large bowl. Sprinkle with salt and gently toss to combine. Transfer to a colander and let drain for at least 10 minutes.
Transfer drained mixture to a salad bowl and combine with olives, vinegar, olive oil, mint, and a generous amount of freshly ground black pepper. Sprinkle cheese over top and serve.
This entry was posted on Wednesday, August 26th, 2009 at 10:24 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
