Watermelon, Tomato, and Kalamata Olive Salad Recipe

• 3 cups large-dice seedless watermelon (about 1 pound)
• 1 medium English cucumber, peeled, seeded, and cut into medium dice
• 1 medium beefsteak tomato, seeded and cut into medium dice
• 2 teaspoons kosher salt
• 1/4 cup kalamata olives, pitted and halved
• 1 packed tablespoon thinly sliced fresh mint leaves
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon balsamic vinegar
• Freshly ground black pepper
• 1 ounce ricotta salata, thinly sliced

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

watermelon, cucumber, beefsteak tomato, kosher salt, kalamata olives, mint, extravirgin olive oil, balsamic vinegar, freshly ground black pepper, ricotta salata

Taken from www.chowhound.com/recipes/watermelon-tomato-and-kalamata-olive-salad-10989 (may not work)