An end-of-the-season sweet, savory and showstopping watermelon salad
2 serrano chiles, stemmed, halved, seeded, and sliced thin crosswise
1 to 2 tablespoons sugar (optional)
3/4 teaspoon table salt
6 cups (1 1/2-inch) seedless watermelon pieces
3 ounces cotija cheese, crumbled (3/4 cup), divided
5 tablespoons chopped fresh cilantro, divided
5 tablespoons chopped roasted, salted pepitas, divided
1. Combine lime juice, scallion whites and serranos in large bowl and let sit for 5 minutes. Stir in sugar, if using, and salt.
2. Add watermelon, 1/2 cup cotija, 1/4 cup cilantro, 1/4 cup pepitas and the scallion greens; stir to combine. Transfer to shallow serving bowl.
3. Sprinkle with remaining 1/4 cup cotija, remaining 1 tablespoon cilantro, and remaining 1 tablespoon pepitas and serve.
Recipe notes: Taste your melon as you cut it up: If it's very sweet, omit the sugar; if it’s less sweet, add the sugar to the dressing. Jalapenos can be substituted for the serranos. If cotija cheese is unavailable, substitute feta cheese.
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