Watermelon, Olive and Homemade Ricotta Salad

Watermelon Ricotta Salad

I don”t like Labor Day weekend that much. Weird, right? I mean, three-day weekends are the best and all. But to me, Labor Day signifies the end of summer and I love summer! I don”t want it to end! Luckily here in Texas your typical “summer” weather lasts from about April-October. Still though, the fact that September is coming is stressing me out—I feel like I have to cram in as much summer fun and flavor as possible.

One of my very favorite summertime foods is watermelon. I”m obsessed. It”s obviously delicious and refreshing on its own, but I”ve also gotten really into using it as a component in more savory recipes. I always love a good watermelon and feta salad, but here”s something even better. Our friends at Pompeian sent over a recipe for a savory watermelon salad with olives and homemade ricotta. Game changer! If you”re looking for a unique side for your last barbecue of the summer (sob!) I think this would do the trick.

Watermelon, Olive, & Homemade Ricotta Salad


Homemade Ricotta

4 cups whole milk
1 tsp. kosher salt
2 cups heavy cream
3 Tbsp. Pompeian Pomegranate Infused Red Wine Vinegar


Watermelon Salad

1 small watermelon
1 tsp. kosher salt
1 cup homemade ricotta
1/2 cup pitted kalamata olives, chopped
1/2 cup small basil leaves
4 Tbsp. Pompeian Extra Virgin Olive Oil
4 tsp. Pompeian Pomegranate Infused Red Wine Vinegar



Homemade Ricotta

1. Line a large colander with three layers of wet cheese cloth and place in the sink.

2. Heat the milk, heavy cream and salt in a large pot over medium heat until just boiling. Remove from heat and stir in vinegar. Let sit undisturbed for 10 minutes. Gently spoon cheese curds into the colander; allow to drain for one hour.  The cheese can be stored in an airtight container for up to one week.

Watermelon Salad

1. Cut watermelon into 1-inch cubes and divide among 4 plates; sprinkle with salt.

2. Crumble the ricotta onto the watermelon, garnish with the olives and basil leaves and drizzle each plate with 1 tablespoon olive oil and 1 teaspoon vinegar.

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