I cannot get over the combination of the Pecorino and the melon. Just, so good...
Watermelon and Pecorino Romano Salad
- 2 cups watermelon, seeded and cut into squares (about 1/4 inch in thickness)
- 1/2 cup Pecorino Romano, shaved
- 2 teaspoons chiffonade mint
- freshly ground black pepper
- extra virgin olive oil
In a small bowl combine watermelon and mint, toss to combine. Refrigerate for 30 minutes.
Divide watermelon into four servings and divide shaved Pecorino between servings. Drizzle with olive oil and top with freshly ground pepper.
Serve immediately. Enjoy!