Ingredients
1 small (2 1/2 pounds) seedless red watermelon
1 small (2 1/2 pounds) seedless yellow watermelon
2 ounces ricotta salata
1/2 teaspoon coarse sea salt, preferably Maldon
3 tablespoons sliced fresh mint
Preparation
Using a sharp knife, cut off rinds from watermelons. (You should have a total of 2 pounds peeled fruit.) Quarter each melon, and then cut into 3-inch-long, 1/4-inch-thick slices. Arrange slices on a serving platter.
Using a vegetable peeler, shave paper-thin slices of ricotta salata over watermelon. Sprinkle with salt and mint, and serve immediately.
