Watermelon with Pepitas, Mint, and Ricotta Salata

Watermelon gets a makeover with toasted pumpkin seeds and sharp, crumbly cheese—an easy way to create a phytonutrient-rich summer salad that looks as good as it tastes!

Serves 6


  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • One medium 4-pound seedless watermelon (or one half of a larger watermelon) cut into 1/2-inch chunks or triangles (about 6 heaping cups)
  • 3 tablespoons fresh mint, chopped
  • 2 ounces ricotta salata cheese (can use feta if ricotta salata is difficult to find)
  • 1/4 cup toasted pumpkin seeds


  1. Whisk together lemon juice and olive oil and gently toss with watermelon chunks and mint in a large bowl.
  2. Using sharp knife or vegetable peeler, thinly shave ricotta salata on top of watermelon.
  3. Top with toasted pumpkin seeds and refrigerate until served.