Watermelon, Ricotta Salata, and Fresh Herb Salad

Course Appetizers Total Time Under 15m

Ingredients in this Recipe

2 tablespoons plus 2 teaspoons lime juice
2 teaspoons lime zest
4 ounces ricotta salata cheese, cut into ¼ inch dice (or use feta or myzithra cheese)
6 cups watermelon, (about a 6 pound piece) preferably seedless, cut into ¾ inch chunks (or use pre cut watermelon)
Salt
¼ cup coarsely chopped fresh Italian parsley
¼ cup extra virgin olive oil
¼ cup julienned fresh basil
¼ cup julienned fresh mint plus extra mint sprigs
½ teaspoon kosher salt (or to taste)

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