Crisp refreshing watermelon works well in both savoury and sweet dishes. A touch of chilli in the dressing, salty olives and creamy ricotta make this a light but extremely tasty summer salad.
INGREDIENTS
800 grams watermelon, rind removed and cut into small wedges
200 grams firm ricotta, sliced, (I used Clevedon Valley Buffalo)
½ red onion, thinly sliced
5 cherry tomatoes, cut into wedges
3 radishes, cut into thin matchsticks
½ cup pitted black olives, sliced
small handful baby rocket leaves
Dressing
¼ cup olive oil
2 tablespoons lemon juice
½ – 1 teaspoon harissa
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season. Add harissa to taste.
Salad: Soak the onion in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Scatter a layer of onion, tomato, radishes and olives on a platter and drizzle with a little dressing. Arrange the watermelon wedges and ricotta on top, slightly overlapping. Scatter with the remaining ingredients, the rocket and dressing. Grind over black pepper and a pinch of sea salt. Serves 4-6
Cook’s tip: If firm ricotta is not available, spoon a softer style ricotta over the watermelon.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeTomato and Watermelon Salad with Fig Balsamic Dressing
Article by Claire Aldous
RecipeGrilled Peach and Salted Ricotta Salad with Shredded Roast Chicken
Article by Julie Biuso
RecipeWatermelon and Raspberry Salad with Rosewater Syrup
Article by Claire Aldous
RecipeWatermelon and Fennel Salad
Article by Olivia Galletly
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!