In this Melon Salad Recipe, the salty cheese eliminates the need for extra salt. You can substitute different melons and cheeses in a proportion of about one-third ounce of cheese per cup of melon. Yield: 2 servings.
3 cups fresh watermelon cut into 1-inch cubes
1 ounce creamy blue cheese, crumbled
Handful fresh cilantro, roughly chopped
Juice of half a lemon
1/4 cup fruity olive oil
Few twists freshly ground black pepper
Scatter the pieces of melon over 2 plates, then sprinkle on the cheese crumbles and cilantro. Squeeze the lemon juice over the salads, then drizzle with the oil and season with black pepper.
Cantaloupe and Ricotta Salata Recipe: Substitute fresh cantaloupe for watermelon and ricotta salata (ricotta that’s been pressed, salted and dried) for blue cheese. Use basil instead of cilantro and substitute freshly squeezed lime juice for lemon juice.