Cucumber, Asian Pear, and Watermelon Salad with Ricotta Salata

Cucumber, Asian Pear, and Watermelon Salad with Ricotta Salata Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Ricotta salata is a crumbly, salty cheese that provides a nice counterpoint to the sweetness of the watermelon and grapes. If you can't find it, you can use feta, which is more pungent but just as tasty.

Both cucumbers and watermelon have high water content, so eating this salad is a great way to stay hydrated.

Water tally: 5.3 ounces.


8 servings (serving size: about 1 cup salad and 2 teaspoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 118
Caloriesfromfat 34 %
Fat 4.4 g
Satfat 2.8 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 3.1 g
Carbohydrate 18.5 g
Fiber 2.1 g
Cholesterol 17 mg
Iron 0.4 mg
Sodium 130 mg
Calcium 91 mg


2 cups (1-inch) cubed peeled seedless cucumber
2 cups (1-inch) cubed seedless watermelon
2 cups halved red grapes
3/4 cup peeled, cubed Asian pear (about 1 pear)
1/2 cup reduced-fat sour cream
1 tablespoon honey
1 1/2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
1/3 cup (3 ounces) crumbled ricotta salata cheese


1. Combine first 4 ingredients in a large bowl. Combine sour cream, honey, rind, juice, and pepper in a small bowl, stirring with a whisk. Pour sour cream mixture over fruit mixture; toss well to coat. Sprinkle with cheese.

Jaime Harder, MS, RD,

Cooking Light

August 2008
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