Watermelon-Tomato Salad

July 18, 2012

This is also a Rachael Ray idea…and it goes incredibly well with the wrapped shrimp recipe. It is a perfect summer salad, especially if you are a watermelon fan! I found that it tasted better after sitting for about 30 minutes. So try to prepare it in advance for a great summer side!

You will need:

  • 1/2 small seedless watermelon, cubed into bite-sized pieces (about 3 cups)
  • 2 ripe tomatoes, seeded and cut into bite-sized pieces
  • 1 mango, peeled and cored and chopped
  • 1/2 small red onion, thinly sliced
  • 3/4 lb ricotta salata or feta, crumbled
  • 1/4 c flat-leaf parsley, chopped
  • 1/4 c fresh mint, chopped
  • 1/2 c fresh basil, chopped
  • 4 T olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste


Then you will…

  1. In a large bowl, combine the watermelon with the tomatoes, mango, onion, cheese, parsley, mint and basil.
  2. Dress with the olive oil and lemon and season with salt and pepper to taste.

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