This simple treatment highlights the natural sweetness of summer-fresh watermelon. Serve it on its own with toothpicks as a cool appetizer (terrific with chilled rosé), as side dish (it's especially good with poultry) or tossed in a salad. You can even serve it as the star attraction with cubed fresh mozzarella and basil in a spin on caprese salad. A mini personal-size seedless watermelon is just right to make this recipe.
1 seedless watermelon (3-4 pounds)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
sea salt and freshly ground black pepper, to taste
flake sea salt (such as Maldon)
Using a large knife, trim away the rind of the watermelon. Cut the melon into 1½-inch cubes.
Whisk together the oil, vinegar, sea salt and pepper in a large bowl. Add the watermelon, tossing gently to coat. Let stand 20 minutes, tossing occasionally. Serve sprinkled with flake sea salt.
Try this with other varieties of melon, such as honeydew or cantaloupe