Watermelon, Tomato, and Kalamata Olive Salad Recipe

• 1 pound seedless watermelon, large dice (about 3 cups)
• 1 medium beefsteak tomato, seeded and cut into medium dice
• 1 small English cucumber, peeled, seeded, and cut into medium dice
• 2 teaspoons kosher salt
• 1/4 cup kalamata olives, pitted and halved
• 1 teaspoon balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 1 packed tablespoon fresh mint leaves, thinly sliced
• 1/2 ounce ricotta salata, cut into thin strips

1. Combine watermelon, tomato, and cucumber in a large bowl. Sprinkle with salt and gently toss to combine. Transfer to a colander and let drain for at least 10 minutes.
2. Transfer drained mixture to a salad bowl and combine with olives, vinegar, olive oil, mint, and a generous amount of freshly ground black pepper. Sprinkle cheese over top and serve.

Beverage pairing: Dog Point Sauvignon Blanc, New Zealand. The vinegar, olives, and tomato demand a wine with high acid, but the watermelon asks for something with a little tropical fruit. Sauvignon Blanc is the answer, and this one from Dog Point Vineyard in New Zealand is the most delicious around. Like the salad, it’s an intriguing and juicy blend of savory and sweet with a great acid kick.