Watermelon, Ricotta Salata, and Fresh Herb Salad

• 2 tablespoons plus 2 teaspoons lime juice
• 2 teaspoons lime zest
• 1/2 teaspoon kosher salt (or to taste)
• 1/4 cup extra virgin olive oil
• 6 cups watermelon, (about a 6-pound piece) preferably seedless, cut into 3/4-inch chunks (or use pre-cut watermelon)
• 4 ounces ricotta salata cheese, cut into 1/4-inch dice (or use feta or myzithra cheese)
• 1/4 cup julienned fresh mint plus extra mint sprigs
• 1/4 cup julienned fresh basil
• 1/4 cup coarsely chopped fresh Italian parsley
• Salt

In a small bowl, whisk together the lime juice, zest, and salt. Add the oil slowly and whisk until incorporated. Set aside. (You can make the dressing up to 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Drain the pre-cut watermelon, if using.

To assemble: Toss the watermelon with the cheese. Add the dressing and herbs. Taste and depending on the saltiness of the cheese, add salt a little at a time to bring out the full flavors of the salad. Garnish with mint sprigs and serve right away.