- 3 tablespoons thinly sliced fresh basil
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 4-pound seedless watermelon, cut into 1/2-inch cubes (about 6 cups)
- 1/2 pound ricotta salata (salted dry ricotta cheese), cut into 1/4-inch cubes
- 1/4 cup pine nuts, toasted
- Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
- Available at supermarkets, Italian markets, and specialty foods stores.