Melon Salad Recipe

Prepare watermelon

Chill the watermelon until cold. Using a sharp knife, cut the watermelon into 1-inch cubes or into 1-inch half-moons if using a wedge. Remove any seeds. Measure about 6 cups and place in a large mixing bowl.

Prepare arugula

Wash and thoroughly dry the arugula. Trim any large stems. Place 4 cups of arugula in a large shallow serving bowl or arrange on a platter as a base.

Combine salad components

Add the watermelon cubes to the arugula in the serving bowl just before dressing to avoid sogginess. Crumble or shave 3 oz ricotta salata over the top. Scatter 3 tbsp toasted pine nuts evenly over the salad.

Toast pine nuts (if not already toasted)

Place the pine nuts in a dry skillet over medium heat. Stir constantly for 2–4 minutes until they are fragrant and lightly golden. Transfer to a small plate to cool and avoid burning. (This step can be done before assembling the salad.)

Make vinaigrette

In a blender or food processor, combine 1 cup packed fresh mint leaves (stems removed), 6 tbsp extra-virgin olive oil, 2 tbsp white wine vinegar, 1 tbsp fresh lemon juice, 1 tsp honey, 3 tsp fine sea salt, and 1 tsp freshly ground black pepper. Blend until smooth and emulsified, about 20–30 seconds. Taste and adjust seasoning: add more lemon or vinegar for acidity, a pinch more salt if needed, or a touch more honey if too tart.

Thin if needed

If the dressing is too thick, whisk in 1–2 tbsp water (or more olive oil) to reach a loose, pourable consistency that will coat the watermelon and arugula lightly.

Dress the salad: drizzle about half of the mint vinaigrette over the assembled arugula and watermelon, toss gently but briefly to combine (you want the watermelon still intact). Add more vinaigrette to taste — typically 3–4 tbsp in total, reserving any extra for guests.

Finish garnishes: lightly drizzle 2 tbsp balsamic reduction or aged balsamic vinegar over the top in a few streams. Sprinkle the toasted pine nuts (if not already added) and the remaining crumbled ricotta salata. If desired, sprinkle 1/2 tsp coarse salt over the watermelon to intensify flavor (optional).

Serve immediately: transfer to individual plates or serve family-style. This salad is best fresh; do not dress far in advance to avoid watery texture. Leftover dressing can be refrigerated for up to 3 days.