Courtesy: Chef Joseph Realmuto, Nick & Toni’s, East Hampton, NY
(Makes four salads.)
4 cups large dice seedless watermelon,
½ cup chopped pitted Kalamata olives (or other quality ripe olive),
1 cup shredded toasted Ricotta Salata cheese (Feta is a good alterative),
2 medium red onions sliced as thinly as possible,
4 lemons, juiced,
¼ cup loosely packed, chiffonade fresh mint leaves,
¼ cup extra virgin olive oil
Marinate the onions in the lemon juice (overnight is better).
Toast the cheese under the broiler till black, then cool and shred.
Combine the onions (with juice), cheese, and remaining ingredients.
And mix gently, but completely serve immediately.