I grew up eating salt on ice-cold watermelon, so this sweet and savory salad seemed like a natural combination. It's also good on a bed of prosciutto or capicolla (smoked) ham. Prep: 15 minutes.
MyRecipes JULY 2005
Place melon and tomatoes on a large platter or individual serving plates. Sprinkle cheese and watercress evenly on top. Drizzle with olive oil and vinegar; sprinkle with mint. Season with sea salt and pepper.
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