Watermelon Cucumber Salad with Ricotta Salata | Zucchi
Sweet and juicy watermelon and refreshing mint are contrasted by spicy chili pepper oil for a salad that's sure to be the talk of your next picnic.
10 minutes


  • 4 cups /

    watermelon, rind removed and cubed

  • 1 cup /

    baby cucumbers, sliced

  • 3 ounces /

    ricotta salata, crumbled

  • 1/4 cup /

    red onion, thinly sliced

  • 1 tablespoon /

    fresh mint, chopped

  • 1 tablespoon /

    fresh basil, chopped

  • 1/4 cup /

    pistachios, shelled and crushed

  • 1/4 cup /

    red wine vinegar

  • 1/4 cup /

    Zucchi Red Chili Pepper EVOO

  • to taste /

    kosher salt

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On a large serving platter, arrange the watermelon, cucumber, red onion, and ricotta salata.

Sprinkle on the chopped basil, mint, and pistachios.

Drizzle with red wine vinegar and Zucchi's flavored red chili pepper extra virgin olive oil. Season with kosher salt.

Serve immediately.


If you can't find ricotta salata cheese, a good substitution is feta. You can prepare the watermelon cucumber salad ahead of time. Simply store in the fridge and hold off on dressing it just before serving.