Watermelon & ricotta berry salad with a mint balsamic glaze
“Light up” the taste buds with this refreshing, crisp yet creamy starter to captivate and stir the senses
Watermelon and cheese? Hmmm… sound crazy?
The freshness of the juicy, crunchy melon mixed with the creaminess of the 
ricotta and enhanced with the vibrant packed flavor of raspberries work together beautifully – a dancing symphony of summer nostalgia that tantalizes not just the taste buds but all the senses. Add a little richness with a balsamic glaze and finally mint it up. There you have it… serotonin heaven.
I first tried a version of this dish in a little restaurant in the wine country of Washington state. We went back to the same restaurant the next two nights just so we could order the same dish again, three times in all!
For this dish I have changed out the feta for ricotta, but either works well.
Fantastic anytime, but particularly if you are feeling down in the dumps and want a natural boost, try this and I challenge you not to feel tingles of happiness flood right through you!
For 8 people:
Half a watermelon, cubed or scooped into balls
1 tub of ricotta cheese, sliced or shredded
A punnet of raspberries
a large spring of mint, leaves separated.
A dash of sea salt
The juice of one lemon
Balsamic glaze
It couldn’t be more simple. Take a large serving bowl, glass is always lovely to show off the depth and vibrant colors. But any pretty bowl will do!
Place the watermelon in the bowl, toss lightly with the salt and lemon, arrange the ricotta and raspberries evenly through the watermelon pieces. Drizzle the balsamic glaze in zig-zag lines across the dish and finally sprinkle your mint over the top.
Smile on 🙂