4th of JulyWatermelon, Tomato, and Kalamata Olive Salad
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Ingredients (10)
- 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
- Calories93
- Fat4.3g
- Saturated fat1.07g
- Trans fat
- Carbs13.4g
- Fiber1.63g
- Sugar9.06g
- Protein2.34g
- Cholesterol3.61mg
- Sodium521.87mg
- Nutritional Analysis per serving (4 servings) Powered by
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.
Instructions
- 1Combine 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.
- 2Transfer 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.
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