Watermelon, Tomato, and Kalamata Olive Salad Recipe
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This salad combines unusual flavors and is a great start to an alfresco dinner.
What to buy: Ricotta salata is a semihard Italian cheese that can be found at most gourmet markets or Italian groceries. If you can’t find it, you can substitute crumbled feta (which will be a bit saltier) or just leave it out.
This recipe was featured as part of our Tomatoes! photo gallery.
- 3 cups large-dice seedless watermelon (about 1 pound)
- 1 medium English cucumber, peeled, seeded, and cut into medium dice
- 1 medium beefsteak tomato, seeded and cut into medium dice
- 2 teaspoons kosher salt
- 1/4 cup kalamata olives, pitted and halved
- 1 packed tablespoon thinly sliced fresh mint leaves
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- Freshly ground black pepper
- 1 ounce ricotta salata, thinly sliced
- Combine the watermelon, cucumber, and tomato in a large bowl. Sprinkle with the salt and gently toss to combine. Transfer to a colander and let drain for at least 10 minutes.
- Transfer drained mixture to a large bowl and combine with the olives, mint, oil, and vinegar. Season with a generous amount of pepper. Sprinkle the cheese over the top and serve.
Beverage pairing: Dog Point Sauvignon Blanc, New Zealand. The vinegar, olives, and tomato demand a wine with high acid, but the watermelon asks for something with a little tropical fruit. Sauvignon Blanc is the answer, and this one from Dog Point Vineyard in New Zealand is the most delicious around. Like the salad, it’s an intriguing and juicy blend of savory and sweet with a great acid kick.
I think the tomatoes and olives are overkill. The watermelon and cuccumber are enough. I also add red onion and use feta. But this is a really refreshing crowd friendly recipe. Make sure to drain the mix though, very important. Or you'll have a soup at the bottom of your bowl!
Made this a few nights ago and had to go with the feta due to some time restraints. I also added some red onion and some of the juice from my kalamata olives to add to the tang. Came out perfectly. Reviewed it on my blog as well: http://www.thewouldbechef.com
This was terrific and I'd definitely make it again. I used feta because I couldn't find ricotta salata. So refreshing and such a fabulous mix of flavors!
This was delicious! I love the salty-sweet-juicy combo, and the ricotta salata adds a nice little savory tang.
I've done a variation of this with just watermelon, olives, onions(soaked in lime juice), and feta cheese - It is a big hit! - This sounds like a step up and will give this a try in the near future