This one's from a 1993 issue of Gourmet, via Epicurious. It's as easy as a salad can get and a nice mix of sweet and spicy.
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon chili powder
1/8 teaspoon cayenne or chipotle powder, or to taste
2 pounds watermelon flesh cut into 3/4-inch pieces or balled with a melon baller (get rid of as many seeds as possible)
3 tablespoons fresh lime juice, or to taste
2 tablespoons shredded fresh coriander or basil leaves
Mix the first four ingredients together in a small bowl and then toss with the watermelon, lime juice, and basil or cilantro.
A couple of notes:
- Original recipe called for cayenne, I used chipotle powder. I liked the result.
- I used basil rather than cilantro. I think either would work and mint might also be good (although I'm not quite as sure about that).
- The original recipe said to serve immediately. I couldn't do that, so I stuck it in the fridge for an hour and a half or so before I got it on the table. This didn't seem to hurt anything.
- I took this over to some friends' house as a contribution to a Sunday evening al fresco supper. Everyone loved it.