Watermelon Salad (Sindria a Issalata)

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Watermelon Salad (Sindria a Issalata)

Serving Size

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A refreshing watermelon salad with arugula, ricotta salata, and walnuts from the cookbook, Sweet Myrtle & Bitter Honey: The Mediterranean Flavors of Sardinia, by Efisio Farris with Jim Eber.


  • 1 large chunk seedless watermelon (about 1 pound) 
  • 1 1⁄2 cups  coarsely chopped arugula
  • 1 small red onion, sliced into thin rings
  • 2 tablespoons  raspberry vinegar
  • Juice 1 lime
  • Juice 1 small orange
  • Sea salt and freshly ground black pepper 1 cup  chopped walnuts
  • 2 ounces  coarsely grated ricotta salata
  • 1 to 2 tablespoons  extra virgin olive oil

Recipe Info

  1. Remove the inside of the watermelon and cut into 1-inch cubes. Combine watermelon, arugula, and red onion in a large bowl. Refrigerate for 1 hour. In a separate bowl, mix the raspberry vinegar, lime juice, and orange juice. Refrigerate for 1 hour.

  2. Remove from refrigerator and combine watermelon mixture and vinegar mixture. Season with salt and pepper to taste. Divide among four plates and drizzle with any dressing that remains in the bowl. Top with the walnuts and ricotta. Finish with drizzling of olive oil.

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