Watermelon, Ricotta Salata, and Fresh Herb Salad

• 2 tablespoons plus 2 teaspoons lime juice
• 2 teaspoons lime zest
• 1/2 teaspoon kosher salt (or to taste)
• 1/4 cup extra virgin olive oil
• 6 cups watermelon, (about a 6-pound piece) preferably seedless, cut into 3/4-inch chunks (or use pre-cut watermelon)
• 4 ounces ricotta salata cheese, cut into 1/4-inch dice (or use feta or myzithra cheese)
• 1/4 cup julienned fresh mint plus extra mint sprigs
• 1/4 cup julienned fresh basil
• 1/4 cup coarsely chopped fresh Italian parsley
• Salt

1. In a small bowl, whisk together the lime juice, zest, and salt.
2. Add the oil slowly and whisk until incorporated.
3. Set aside.
4. (You can make the dressing up to 1 day ahead.
5. Cover and refrigerate.
6. Bring to room temperature before using.)
7. Drain the pre-cut watermelon, if using.
8. To assemble: Toss the watermelon with the cheese.
9. Add the dressing and herbs.
10. Taste and depending on the saltiness of the cheese, add salt a little at a time to bring out the full flavors of the salad.
11. Garnish with mint sprigs and serve right away.

lime juice, lime zest, kosher salt, extra virgin olive oil, watermelon, ricotta salata cheese, mint plus extra mint sprigs, fresh basil, fresh italian parsley, salt

Taken from www.cookstr.com/recipes/watermelon-ricotta-salata-and-fresh-herb-salad (may not work)