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

David Bonom
Recipe by Cooking Light August 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

111 calories; calories from fat 24%; fat 3g; saturated fat 0.9g; mono fat 1.6g; poly fat 0.3g; protein 2.9g; carbohydrates 20.1g; fiber 1.1g; cholesterol 3mg; iron 0.6mg; sodium 328mg; calcium 65mg.
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