Take melon to the savory side.

A salt punch from cured olives and aged pecorino lures watermelon to the savory side in this refreshing peak summer salad.

Makes 6 servings

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[ingredients title=”Ingredients”]

  • 1 small seedless watermelon (4 to 4 1/2 pounds), rind removed, cut into big bite-size triangles (about 8 cups)
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 cup oil-cured black olives, smashed, pitted, and coarsely chopped
  • 1/4 cup crumbled pecorino romano cheese

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[directions title=”Directions”]

  1. Gently toss the watermelon triangles with the salt in a large bowl. Add the oil and vinegar and toss again.
  2. Arrange the watermelon on a serving platter and drizzle with the juices from the bowl. Scatter the olives and pecorino on top, and serve immediately.

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