i have two goals related to watermelon. the first is to eat as much of it as possible. the second is to boldly try every variety in my vicinity. i tend to gravitate toward those with irresistible names: sugar baby, golden midget, jubilee, yellow doll, moons n stars, and my all time favorite, extazy. i would love to be the one in charge of naming watermelons, race horses, tomatoes, and roses. i'd settle for being the authority on developing new ways to enjoy a watermelon. this salad is the latest--sweet, crisp melon perked up with lime zest and heat from the chiles, then leveled off with few creamy slivers of ricotta salata. extazy.
heirloom watermelon salad with lime & cilantro
(serves 8)
2 tablespoons lime zest
1/4 cup lime juice
1 small serrano chile (red or green), minced after removing seeds
1 teaspoon agave nectar or honey
1/4 cup extra virgin olive oil
sea salt
2 pounds watermelon (from one melon or a combination of melons), rind & seeds removed, sliced into small triangles, about 1/2 inch thick
2 cups cherry tomatoes, halved
1/4 cup cilantro leaves
4 ounces ricotta salata
combine the lime zest, lime juice, serrano chile, and agave nectar in a medium mixing bowl. whisk to combine an slowly drizzle in the olive oil. season with salt and pepper.
arrange the watermelon slices and heirloom tomatoes on individual plates. shave pieces of ricotta salata on top. use a spoon to drizzle dressing over each salad and top with a few of the cilantro leaves. alternatively, the salad can be assembled in a large salad bowl and tossed together with the dressing.