Salad with watermelon and ricotta cheese
1 serving
20 minutes
Watermelon and ricotta cheese salad is a refined combination of freshness and creaminess from sunny Italy. It harmoniously intertwines the sweet juiciness of watermelon, the delicate creamy texture of ricotta, and the tangy notes of citrus. A light beet-balsamic dressing adds depth to the flavor, while poppy seeds provide a refined crunch. This is the perfect summer salad that refreshes and fills with lightness, highlighting the natural beauty of fresh ingredients. It can be served as a standalone dish or as an elegant addition to the main menu. Exquisite and unconventional, it is ideal for festive dinners or romantic evenings, offering a sense of flavor harmony.
1
Prepare the sauce. For this, evaporate beet juice by 4 times, then add sugar and mix. Remove the sauce from the heat, let it cool, then add balsamic cream.
- Beetroot juice: 50 ml
- Sugar: 15 g
- Balsamic glaze (crema): 10 g
2
Cut the watermelon and ricotta into cubes, mix with spinach, and place in a plate.
- Watermelon: 120 g
- Ricotta cheese: 40 g
- Spinach: 10 g
3
Pour with sauce, sprinkle with poppy seeds and citrus zest.
- Poppy seeds: to taste
- Orange zest: to taste
- Lime zest: to taste
