Active Time

　　20 min

　　Total Time

　　20 min

　　Watermelon chunks in savory salads have been all the rage in the past few years, but we wanted a way to retain the fruit's best trait: how enjoyable it is to eat out of hand on a hot day. These wedges, sprinkled with salt, pepper, cheese, and heady fresh mint, are a light, refreshing start to a warm-weather meal. And they leave your other hand free to hold a drink or chase after the kids.

　　

Ingredients

Makes 12 hors d'oeuvre servings

　　1 (4-lb) piece watermelon

　　1/2 teaspoon black pepper

　　1/4 teaspoon salt

　　1/2 oz Parmigiano-Reggiano, grated with a rasp (3/4 cup)

　　1 1/2 tablespoons chopped fresh mint

　　

Step 1

Cut watermelon lengthwise into narrow wedges about 1 1/2 inches wide, then cut wedges crosswise into 3/4-inch-thick slices (they will be tall and pointed). Trim rind to enable slices to stand upright.

　　

Step 2

Just before serving, stir together pepper and salt and sprinkle over slices. Stir together cheese and mint and sprinkle slices again.