Watermelon Salad With Parmigiano-Reggiano
- 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
- 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: rose. Choose a rose with bright watermelon flavors like Robert Hall Winery Rose de Robles 2005 from Paso Robles, California ($14). --Karen MacNeil
orange watermelon, tomato, shallots, fresh mint, lemon rind, lemon juice, extravirgin olive oil, salt, cheese
Taken from www.myrecipes.com/recipe/watermelon-salad-with-parmigiano-reggiano (may not work)