Watermelon Salad with Parmigiano-Reggiano

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

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

Ingredients

• 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)
• 1/2  cup  Pickled Watermelon Rind, drained
• 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

Preparation

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: rosé. Choose a rosé with bright watermelon flavors like Robert Hall Winery Rosé de Robles 2005 from Paso Robles, California ($14). --Karen MacNeil

Nutritional Information

Calories:

111 (24% from fat)

Fat:

3g (sat 0.9g,mono 1.6g,poly 0.3g)

Protein:

2.9g

Carbohydrate:

20.1g

Fiber:

1.1g

Cholesterol:

3mg

Iron:

0.6mg

Sodium:

328mg

Calcium:

65mg