3 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 4-pound seedless watermelon, cut into 1/2-inch cubes (about 6 cups)
1/2 pound ricotta salata (salted dry ricotta cheese),* cut into 1/4-inch cubes
1/4 cup pine nuts, toasted
Whisk basil, fresh lime juice, and olive oil in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.