Watermelon salad with basil, ricotta salata and red onion

Who needs greens? This inventive mix of flavors is sweet and satisfying.

Our four week Summer Salad Series is designed to remake your Mondays with nourishing and detoxifying meals. This week's offering is sweet, water-rich and low on calories, due to a delicious star ingredient. "Watermelon is amazing for detoxifying and hydrating," explains Marissa Lippert, RD and founder of NYC's Nourish Kitchen + Table. It's also in season, thus at it's richest in flavor and nutrients. For an added dose of protein, Lippert recommends adding a skewer of grilled shrimp or scallops on top.

Watermelon Salad with Basil, Ricotta Salata and Red Onion
Serves 4

1 small seedless watermelon, diced
1/3 cup ricotta salata, freshly grated
½ small red onion, thinly sliced into half moons
1 cup basil leaves, roughly torn
kosher salt and fresh cracked pepper to taste
2 tsp. balsamic vinegar
juice of ½ lime
2½ tbsp. extra virgin olive oil

Gently toss all ingredients and drizzle balsamic vinegar, lime juice and olive oil over top. Garnish with a few extra basil leaves.

For more satisfying salads, try the other recipes in our series:

Watermelon Radish and Beet Salad with Hazelnuts, Pecorino Romano, Mint + Honey-Lemon Vinaigrette

Black Quinoa Salad with English Peas, Arugula, Mixed Herbs and Feta

Steak Salad with Grilled Asparagus, Scallions, Toasted Walnuts and Sesame Seeds with Lime Vinaigrette

Photography by Christine Han