Ratto Bros. logo

Back to Recipes

Watermelon Salad


Seedless watermelon

Baby arugla

Red onion

Toasted silvered almonds

Black sesame seeds

For the vinaigrette:

2 cups frozen (or fresh) raspberries

2 tablespoons honey

1/3 cup rice vinegar

¼ cup olive oil


Take one seedless, ripe watermelon, and cube as much of the flesh as you will need, allowing 1 to 1 ½ cups a person.

For each salad, arrange on each individual plate about ½ cup of fresh baby arugula. Place 1 to 1 ½ cups cubed watermelon on the greens. Over the watermelon, for each plate scatter 1 tablespoon diced red onion, 1 tablespoon toaster slivered almonds and ½ teaspoon black sesame seeds. On the top of each salad, place 1 small wedge of ripe, room temperature brie.

Blend raspberries, honey, rice vinegar and olive oil. Drizzle the vinaigrette over the salads and serve.