Watermelon Salad with Parmigiano-Reggiano

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

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Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 24%
  • Fat: 3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 20.1g
  • Fiber: 1.1g
  • Cholesterol: 3mg
  • Iron: 0.6mg
  • Sodium: 328mg
  • Calcium: 65mg


  • 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


  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
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