Summertime = watermelon time! This salad is light, bright, and zesty with lime, jalapeño, a bit of red onion, cilantro, and fresh mint. Tajín, a chili lime seasoning we were able to find in the grocery store, is a great addition to the salad. I think a couple of mangos would be, too, and plan to add those next time. I made za'tar feta scones to go with the salad and will post the recipe for those sometime this summer.
Spicy
Watermelon Salad
Adapted from Alexa Weible in the The New York Times
Ingredients
3
tablespoons vegetable oil (or olive oil if you haven’t unexpectedly run out)
2
tablespoons apple cider vinegar
Zest
of 1 lime, plus juice
1
tablespoon honey
1
jalapeño, thinly sliced (I used half a large jalapeño)
Kosher
salt and black pepper
1/4 cup
finely chopped red onion
1 1/4
pounds fresh watermelon (seedless is a great option)
1 1/4
pounds fresh pineapple
4
ounces feta cheese, crumbled (about 2/3 cup)
1
packed cup cilantro, chopped
1/3 packed
cup torn fresh mint
Tajín,
for sprinkling (optional but so good!)
Directions
In a large bowl, whisk
together oil, vinegar, lime zest and juice, honey, and jalapeño. Season generously
with salt and pepper. Add the onion and toss to coat. Let marinate while you prepare the fruit.
Cut the watermelon (discarding
seeds) and pineapple into 1-inch cubes. Add fruit to the vinaigrette and toss
to coat. Season to taste with more salt and pepper. Refrigerate until you’re
ready to serve.
Just before serving, add
feta and herbs to the salad and toss to coat. Sprinkle with Tajín if using.
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Spend time in northeast Tennessee in the Haunted Yarn Shop Mysteries, two stand-alone mysteries, and a collection of short stories.
Or
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