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.
Are you ready for summer reading? Visit Ocracoke Island, off the coast of North Carolina, in the Haunted Shell Shop Mysteries.
Or travel to the Scottish Highlands in the Highland Bookshop Mysteries.
Spend time in northeast Tennessee in the Haunted Yarn Shop Mysteries, two stand-alone mysteries, and a collection of short stories.
Or
travel from Cape Cod on the east coast to Monterey on the west coast, with a
stop in Ohio along the way in my very gentle mysteries written as Margaret
Welch.
The Boston Globe
says Molly MacRae writes “murder
with a dose of drollery.” She’s the author of the award-winning, national bestselling
Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret
Welch, she writes books for Annie’s Fiction. Her short stories have appeared in
Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood
Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with
her on Instagram or Bluesky.
Thank you for the Spicy Watermelon Salad recipe. I've never had watermelon in a salad, but your recipe makes it sound enticing and delicious. I see myself trying this recipe real soon.
ReplyDelete2clowns at arkansas dot net
Glad you like the sound of it, Kay!
DeleteSounds refreshing with a zing! Thanks for this one. Just finished reading There'll be Shell to Pay and loved it!!
ReplyDeleteThank you, Marcia! Happy eating and happy reading - two good things.
DeleteThanks, Molly for another use for Tajin. We have used it for many years after discovering it at some friends ‘ home in Mexico. They used it instead of salt around a martini glass filled with some cocktail concoction. We use it on corn on the cob. First you use mayo on the corn, then sprinkle Tajin on top. We will try your tasty recipe and surely enjoy😋 JOY! Luis at ole dot travel
ReplyDeleteThe next time we have corn on the cob I'll make it your way, Luis. Sounds wonderful!
DeleteThis sounds amazing, Molly! I usually splash a little Sambuca on my watermelon, but I’m guessing that might not play well with lime and jalapeño. Still, this combo sounds too good not to try.
ReplyDelete