Indiana is a significant watermelon producing state particularly in Knox County, where over 70% of the state’s watermelon crop is grown. In July, when the farm stands open up and we start spotting those deep green Sugar Baby melons on the side of the road, it’s easy to stock up every week. One of our favorite ways to work through the heavy, juicy melons in the summer is this savory fruit salad.
The simple, pantry-friendly black pepper vinaigrette here is a personal favorite. It is acidic, earthy, and has that special subtle heat that comes from freshly ground black pepper. Fresh Thai basil gives a lot of freshness and salty ricotta salata sprinkled on top gives texture.
Serves 4-6, easily multiplied
Ingredients
6-8 cups roughly cut up pieces of watermelon, about 5 pounds before cutting
1 loose cup of Thai basil leaves and flowers
6 ounces Ricotta Salata, crumbles
For the Vinaigrette
3 tablespoons sherry vinegar
⅓ cup extra virgin olive oil
1 ½ heaping teaspoon freshly ground black pepper
½ teaspoon kosher salt
Method
- To make the vinaigrette: combine vinegar, oil, black pepper, and salt in a lidded jar or vessel and shake to combine.
- The dressing here can be overwhelming if all tossed in the same bowl and left to sit, so here’s what I suggest.
- In a separate bowl from serving, gently add watermelon and dress with 1/4 cup of dressing.
- Using your hands (it’s just so much easier), carefully toss and coat the watermelon pieces in the dressing.
- Using your hands or a slotted spoon, carefully transfer the dressed melon to a serving bowl or dish.
- Add basil leaves and ricotta and toss. Drizzle more dressing over the top, 1 tablespoon at a time, until sufficiently dressed.