Watermelon Salad with Parmigiano-Reggiano

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)
• 1/2 cup Pickled Watermelon Rind, drained
• 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

1. 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.
2. 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