Insalata di Anguria e Fave

(Watermelon Salad with Arugula, Frisee, Fresh Fava Beans & Ricotta Salata)

Serves 4-6


  • 1 small seedless round watermelon (3-4 lbs)
  • 3 cups fresh fava beans, totally peeled
  • 2-1/2 cups baby arugula
  • 2 cups frisee; cut from stem, 3″ long
  • 12-16 thin slices (1″-4″) of ricotta salad
  • Extra Virgin Olive Oil to taste
  • 1 lemon
  • Salt and pepper to taste


Cut the watermelon in 4 parts, remove skin.  Cut the 4th part into 1″ thick slices on one side.  Turnover and cut into 5″-6″ long slices.  Proceed with the remaining slices in the same manner.

When serving, place 2 slices of watermelon parallel to each other on a plate and place 2 more slices at 90 degrees across (seemingly forming a crate).

In a bowl, place arugula and fava, then season with Extra Virgin Olive Oil, the juice of half a lemon and salt and pepper to taste.  Toss well.  Place the mixed salad inside “the crate.”  In the same bowl that you tossed the salad, place the peeled fava then sprinkle with Extra Virgin Olive Oil, salt and black pepper to taste.  Place fava on top of the salad and around the plate.

Repeat the plating process for 4-6 people. Serve immediately.