Makes 4 servings

Ingredients

4 cups watermelon, cubed and seeded
1/4 cup fresh cilantro, minced
1 pint cherry tomatoes, quartered
1 small yellow bell pepper, chopped
1 jalapeno, seeded and minced
1/2 medium cucumber, peeled, seeded and sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
Optional: 1/2 cup crumbled queso fresco cheese

Directions:

Combine watermelon, cilantro, cherry tomatoes, cucumber, bell pepper and jalapeno in a large bowl. Whisk together olive oil, vinegar, salt and cumin; drizzle over watermelon mixture and toss gently. Cover and refrigerate 1 hour. Sprinkle with cheese before serving, if using.