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