2 Tablespoons lime juice
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
6 cups seedless watermelon, cubed into 1-inch squares, rind discarded
1/4 cup red onion slices
1/2 cup green olives (like Picholine), seeded and coarsely chopped
1/2 cup cilantro leaves
1 bunch watercress
1/3 cup pine nuts, toasted
4 ounces ricotta salata cheese (can substitute feta)
Dressing: Using a whisk, mix lime juice, olive oil and kosher salt together.
Salad: Combine watermelon, red onion slices, olives, cilantro and watercress. Drizzle with half of the dressing and gently toss. Transfer salad to salad plates. Garnish with pine nuts, ricotta salata and serve immediately.
15 Years, 95,000 Guests, A Million Memories