"In my hometown of Orosei, bitter greens like arugula and dandelion grow alongside watermelons, so this salad is a natural combination for me," says chef Efisio Farris. The recipe is a fabulous blend of juicy (watermelon) and crunchy (red onions and walnuts). For anyone who thinks raspberry vinegar went out with the '90s, this fruity vinaigrette will be a revelation.
More Summer Fruit Recipes
3 pounds watermelon, cut into 1-inch cubes
1 small red onion, thinly sliced
1 1/2 cups arugula
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons raspberry vinegar
Salt and freshly ground pepper
1/2 cup shredded ricotta salata
1 cup coarsely chopped walnuts
2 tablespoons extra-virgin olive oil
How to Make It
In a large bowl, toss the watermelon with the red onion. Cover and refrigerate until chilled, about 30 minutes.
Add the arugula to the watermelon. In a small bowl, combine the orange and lime juices and vinegar. Pour the dressing over the salad and season with salt and pepper. Top with the ricotta salata and walnuts; drizzle with the olive oil and serve.
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