Watermelon, Tomato and Kalamata Salad

• 1 lb watermelon, large dice, seeds removed (about 3 cups)
• 1 medium beefsteak tomato, seeded and medium dice
• 1 small English cucumber, peeled, seeded, and medium dice
• 2 teaspoons kosher salt
• 14 cup pitted and halved kalamata olive
• 1 teaspoon balsamic vinegar
• 2 teaspoons extra virgin olive oil
• 1 tablespoon thinly sliced fresh mint leaves
• 12 ounce ricotta salata, cut into thin strips

1. Combine watermelon, tomato, and cucumber in a large bowl.
2. Sprinkle with salt, and gently toss to combine.
3. Transfer mixture to a colander and let drain for at least 10 minutes.
4. Transfer vegetable mixture to a salad bowl and combine with olives, vinegar, olive oil, mint, and a generous amount of freshly ground black pepper.
5. Sprinkle cheese over the top and serve.

watermelon, beefsteak tomato, cucumber, kosher salt, olive, balsamic vinegar, extra virgin olive oil, mint, ricotta salata

Taken from www.food.com/recipe/watermelon-tomato-and-kalamata-salad-320433 (may not work)