This is my favorite of Mark Bittman’s wonderful salads from his article in the NYT featuring 100 summer salads. I could eat this pretty much every day when in season. At times I’ve added mint leaves and some kind of mild tangy cheese (sheep, like ricotta salata) for a little extra substance and yum.
Watermelon, seeded and cut into bit sized chunks
Toss together with a light balsamic vinaigrette and a bit of coarse salt. Great on the patio in summer with a glass of white wine and some grilled chicken.