Watermelon is a delicious, ever-present staple in our diet all summer long, hacked into wedges and served up chilled. It’s a refreshing way to beat both the heat and my children’s inevitable afternoon attack of the munchies.
I usually sprinkle my melon with a touch of sea salt and a squeeze of lime, and or blend it with mint into agua fresca. But this summer, watermelon has taken the spotlight in a vibrant salad that is as delicious as it is pretty.