Watermelon Salad with Parmigiano-Reggiano

recipe
Salt in the dressing and cheese heightens the sweetness of the watermelon.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 111
Caloriesfromfat 24 %
Fat 3 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 2.9 g
Carbohydrate 20.1 g
Fiber 1.1 g
Cholesterol 3 mg
Iron 0.6 mg
Sodium 328 mg
Calcium 65 mg

Ingredients

3 cups (1 1/2-inch) cubed seeded orange watermelon
3 cups (1 1/2-inch) cubed seeded yellow watermelon
1 cup chopped seeded plum tomato (about 4)
1/3 cup thinly sliced shallots
1 tablespoon chopped fresh mint
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
3/4 teaspoon salt
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Preparation

Combine first 6 ingredients in a large bowl; toss gently. Combine lemon rind, lemon juice, oil, and salt in a small bowl, stirring with a whisk. Pour juice mixture over watermelon mixture; toss gently to coat. Sprinkle with cheese.

Wine note: The sprinkling of salty Parmigiano-Reggiano provides just the right counterpoint to all the ripe watermelon flavors in this refreshing salad. A great wine match will pick up on the watermelon flavors and stand up to the cheese at the same time, and only one type of wine will do it: rosé. Choose a rosé with bright watermelon flavors like Robert Hall Winery Rosé de Robles 2005 from Paso Robles, California ($14). --Karen MacNeil