"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

Efisio Farris
September 2007

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© Simon Watson

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, toss the watermelon with the red onion. Cover and refrigerate until chilled, about 30 minutes.

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  • 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.