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Watermelon & Cucumber Salad with Fresh Ricotta

Watermelon & Cucumber Salad with Fresh Ricotta
Recipe Date:
June 6, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 1/2 watermelon, peeled and diced
  • 1 cucumber, diced
  • 1 small red onion, peeled and thinly sliced
  • 1 cup fresh ricotta cheese
  • 1/4 tsp fleur de sel
  • 1 bunch sweet basil
  • 1/3 cup olive oil
  • 1/3 cup vegetable oil
  • 1 tbsp honey
  • 1/2 Rosé
  • 5 peppercorns
  • 1 shallot, diced
  • 1/4 cup rice or white wine vinegar
  • 1 tsp salt
  • 1 tsp black pepper

Reduce wine, shallots & peppercorns in a saucepan by half, cool. Whisk in vinegar & honey until combined. Drizzle in oils until lightly emulsified. Season with 1 tsp salt and 1 tsp pepper. Vinaigrette will keep in fridge up to two weeks

Toss watermelon, cucumber and onion in a large bowl with vinaigrette and top with fleur de sel. Garnish with torn basil and crumbled ricotta. 

Serve with a refreshing Rosé!

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