Ingredients
- 2 medium red onions, sliced as thinly as possible
- 4 lemons, juiced
- 1 cup ricotta salata cheese (feta is a good alterative)
- 4 cups large diced seedless watermelon
- 1/2 cup chopped pitted kalamata olives (or other quality ripe olive)
- 1/4 cup loosely packed, fresh mint leaves
- 1/4 cup extra-virgin olive oil
Directions
Marinate the onions in the lemon juice overnight, refrigerated. Toast the cheese under the broiler until black, then cool and shred. Combine the marinated onions with the cheese, and remaining ingredients. Mix gently, but completely and serve immediately.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By conchispita
College Park, MD
on September 10, 2008
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I have tried this salad at a restaurant and it was amazing...
This recipe however was not that great. I used half the onion and twice as much watermelon, yet the onion flavor was still overpowering.
I like the flavor of red onions, but if I were to make this again I would use shallots instead.
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