Hi there! Looks like your web browser is out of date.

We’ve designed this site to be compatible with modern web browsers and encourage you to update.

Update your browser now

Watermelon Salad with Parmigiano Reggiano Recipe


Light and Refreshing!


  • 3 c. seeded orange watermelon, cut into 1 1/2 in. cubes
  • 3 c. seeded yellow watermelon, cut into 1 1/2 in. cubes
  • 1 c. chopped seeded plum tomato, about 4
  • 1/2 c. picked watermelon rind, drained
  • 1/3 c. thinly sliced shallots
  • 1 Tbsp. chopped fresh mint
  • 1 tsp. grated lemon rind
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. Olive Basin Extra Virgin Olive Oil
  • 3/4 tsp. salt
  • 1/4 c. grated Parmigiano Reggiano cheese, about 1 oz.


Combine first 6 ingredients in a large bowl; toss gently. Combine lemon rind, lemon juice, oil, and salt in a small bowl, stirring with a whisk. Pour juice mixture over watermelon mixture; toss gently to coat. Sprinkle with cheese and serve.

Watermelon Salad with Parmigiano-Reggiano Recipe, Kitchen Kettle Pickled Watermelon Rind, salad

Show All Recipes