Watermelon with Parmesan and Mint |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Watermelon chunks in savory salads have been all the rage in the past few years, but we wanted a way to retain the fruit's best trait: how enjoyable it is to eat out of hand on a hot day. These wedges, sprinkled with salt, pepper, cheese, and heady fresh mint, are a light, refreshing start to a warm-weather meal. And they leave your other hand free to hold a drink or chase after the kids. Ingredients:
1 (4-lb) piece watermelon |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1/2 oz parmigiano-reggiano, grated with a rasp (3/4 cup) |
1 1/2 tablespoons chopped fresh mint |
Directions:
1. Cut watermelon lengthwise into narrow wedges about 1 1/2 inches wide, then cut wedges crosswise into 3/4-inch-thick slices (they will be tall and pointed). Trim rind to enable slices to stand upright.
2. Just before serving, stir together pepper and salt and sprinkle over slices. Stir together cheese and mint and sprinkle slices again.
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