Remember that dairy-free almond ricotta I said tastes amazing on pretty much anything? Well get ready for this 6-ingredient end-of-summer watermelon tomato salad that tastes like a sweet, salty, refreshing party in your mouth. It’s topped with the ricotta, warm toasted pine nuts + fresh mint or basil, if you’d like, then dressed to perfection!
Watermelon is my favoriteeee fruit. It’s delicious on it’s own, blended with a little lime + salt for a refreshing drink, or in salads like this one!
With the addition of sweet in-season tomatoes this salad is the epitome of summer. I promise you won’t be able to stop making it on repeat!
- 1½ cups (8 oz package or 227 g) blanched slivered almonds (or just blanched almonds!)
- 1 very small garlic clove OR a pinch of garlic powder
- 1 tbsp chickpea/yellow miso OR 1 tbsp nutritional yeast*
- 2 tbsp lemon juice
- ½ tsp sea salt
- ½ cup filtered water + more if needed
- fresh herbs (optional)
- 4 cups medium cubed watermelon (about ½ watermelon)
- 4 cups medium diced heirloom or cherry tomatoes
- 1½ tbsp olive oil
- 1½ tbsp rice vinegar**
- ½ tsp honey or maple syrup
- ¼ tsp sea salt
- pinch black pepper
- ¼ cup pine nuts
- fresh basil or mint (optional)
- add all the ingredients to a food processor or high-speed blender + process until nearly smooth, scraping down the sides as needed. I like my ricotta with some texture so I leave tiny bits of almonds. if you find that it's too dry slowly add more water as needed
- taste + adjust flavor as needed! if using fresh herbs I like to fold in chopped basil or oregano using a spatula
- heat a skillet on medium heat + toast the pine nuts until warm + golden brown, about 5 minutes. watch closely to make sure they don't burn
- combine the oil, vinegar, honey or maple syrup, sea salt, + black pepper in a small bowl
- place the watermelon + tomatoes on a plate or bowl, drizzle the dressing on top, add the almond ricotta in clumps evenly over the plate, sprinkle the toasted pine nuts + finally, if using, finish with fresh basil or mint then serve!
**lime is great here as well. this salad just needs a nice acid pop that isn't too sour!