One of my favorite East Hampton restaurants is Nick and Toni's due to the fact that they make the most mind blowing savory watermelon salad! Unfortunately, they don't have it on the menu until August since everything is grown locally and used during peak season. Since there is no way I am able wait several months to have my favorite salad, I figured I'd try to make my own version. This recipe is based on the information I was able to drag out of our waiter the last time we ate there! While tasty, I think the restaurant version is much better and would recommend you stop there, if possible, to try it it for yourself!
Ingredients
1 medium red onion, sliced very thin
juice of 4 lemons
1 cup ricotta salata cheese, crumbled or shredded
4 cups diced seedless watermelon
1/2 cup pitted kalamata olives
1/4 cup mint leaves (I omitted these since they ran out in the market)
3 pinches of sugar
1/4 cup extra virgin olive oil
Start by marinating the onions in lemon juice and a few pinches of sugar over night.
When preparing the salad, combine the marinated onions with the remaining ingredients and you'll have a nice refreshing salad for summer! If you have trouble finding ricotta salata, feta cheese works just as well!
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