Recipe from Angelo Sosa, "Flavors Exposed" (Kyle Books, $29.95, 208 pages).
2 cups watermelon, cut in pristine 1-inch cubes
2 teaspoons kosher salt
1 tablespoon fresh thyme leaves
3 tablespoons olive oil
1/4 freshly ground black pepper
Put the watermelon on a sheet pan and sprinkle it with the salt. Place it in the fridge to chill for 30 minutes.
Remove the watermelon from the fridge, add the thyme, olive oil and pepper and toss very gently to combine.