Watermelon and Shaved Ricotta Salata with Mint
Watermelon disks are stacked with alternate layers of kale to create layers of contrasting flavors. Tender baby kale provides the perfect balance of nutrition, taste and texture, while juicy watermelon conjures up a taste of summer. This visually pleasing salad is as refreshing as it is beautiful.
Ingredients
- 1 small watermelon
- 5 oz. kale
- 2 teaspoons chopped fresh mint
- 1/4 DOLE Red Onion, thinly sliced
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 3 oz. ricotta salata or aged provolone
- 8 to 12 olives
Directions
- Cut off watermelon rind and portion the melon into 1-inch-thick slices. Cut twelve 4-inch triangles from the slices and set aside.
- Toss kale, mint and onion with balsamic vinegar, olive oil and salt.
- To prepare each salad, place watermelon slice on plate, then top with small amount salad mixture. Repeat with two more watermelon slices and finish with salad.
- Shave ricotta salata over the salad and add two or three olives. Serve immediately.