- 2 tablespoons plus 2 teaspoons lime juice
- 2 teaspoons lime zest
- ½ teaspoon kosher salt (or to taste)
- ¼ cup extra virgin olive oil
- 6 cups watermelon, (about a 6-pound piece) preferably seedless, cut into ¾-inch chunks (or use pre-cut watermelon)
- 4 ounces ricotta salata cheese, cut into ¼-inch dice (or use feta or myzithra cheese)
- ¼ cup julienned fresh mint plus extra mint sprigs
- ¼ cup julienned fresh basil
- ¼ cup coarsely chopped fresh Italian parsley
- Salt
- In a small bowl, whisk together the lime juice, zest, and salt. Add the oil slowly and whisk until incorporated. Set aside. (You can make the dressing up to 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Drain the pre-cut watermelon, if using.
- To assemble: Toss the watermelon with the cheese. Add the dressing and herbs. 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. Garnish with mint sprigs and serve right away.