Prep 15 mins
Cook 0 mins
Light and refreshing, this recipe from Frank Stitt--goes well with any BBQ.
- 1182.95 ml seeded watermelon, in cubes
- 236.59 ml sliced scallion
- 44.37 ml of fresh mint
- 44.37 ml chopped parsley
- 22.18 ml chopped jalapenos
- 59.14 ml olive oil
- 29.58 ml champagne vinegar
- salt & pepper
- Combine first 5 ingredients in a bowl.
- Whisk together oil and vinegar; pour over watermelon mix.
- Season well with salt and pepper.
I made this salad twice because I the result I got the first time was disappointing and I was just sure that a little tweaking would make the difference. The first go, I used room temp watermelon, canned jalapeno and dried parsley. I poured the vinagrette on the salad about 10 minutes before serving and the result was a soggy, slightly broken down salad with dull flavor that needed a good douse of salt and pepper. 2nd go round I prepared it with ice cold watermelon, fresh parsley and fresh jalapeno and the result was a salad with nice contrasts of cold, sweet melon with little spicy bites of jalapeno, and very refreshing mint. The fresh/raw ingredients make the flavor of this salad lively and the color and flavor just burst! We didn't find much salt necessary at all the 2nd time, but did use a couple grinds of fresh cracked pepper.
Wonderful refreshing salad for summer! I never heard of watermelon in salad for anything but fruit salad before, but we all loved this salad and will be having this often during the summer. Thanks Chia for sharing this recipe.
Chia, This salad is excellent! I normally tweak almost every recipe I make but not this one. It is perfect just as it is. I do suggest adding the watermelon to the dressing mixture just before serving so the watermelon doesn't exude juices and thin the dressing. Thank you for posting this keeper.