8 cups seedless watermelon, cut into 1-inch cubes (about 2 1/2 lbs)
1/4 cup basil, sliced into thin strips
1/4 cup pine nuts, toasted
2 teaspoons olive oil
2 tablespoons Balsamic vinegar
1/4 cup tablespoons Pecorino Romano cheese, finely grated
Sea salt, to taste
In a large bowl, toss together watermelon, basil and pine nuts. In a small bowl, whisk together olive oil and Balsamic vinegar. Drizzle over watermelon mixture. Just before serving, sprinkle with Pecorino Romano cheese and season to taste with sea salt. Serve cold.
Many sad salads lurk in refrigerators at restaurants, or languish in the bins of the nearest Salad Toss counter at the deli, or cower inside taco shells or the latest fast food delivery contraption, waiting to depress the nearest eater. Leathery lettuce, alien tomatoes, and canned garnishes can create the impression that a salad is a poor substitute for food. As a powerful antidote to this dispiriting category, creating your own salad is a great way to connect with fresh ingredients. Along with a bit of bread and a glass of wine, it’s a delicious, light, and healthy supper.