- Prep time
- 30 minutes PT30M
- Cook time
- Serves 8-10
Light and refreshing – perfect for backyard shindigs, picnics and casual dinners throughout summertime when watermelons are at their peak of sweetness. This salad complements grilled fish, chicken, pork and even beef!
- 1 medium-sized seedless watermelon (about 2 lbs. of flesh)
- 1 medium-sized red onion
- ½ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 10-12 mint leaves, chiffonade
Cut ends of watermelon off; set on either side, then remove rind with knife by following the natural curve of the watermelon. Slice flesh into spears, about ½" x 2" long. Remove onion top and bottom, discard; then cut in half and slice into thin wedges.
Gently toss salad components together just prior to serving.
Techniques used in this recipe:
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
- <p><strong>mint:</strong> there are many varieties of mint; commercially, peppermint and spearmint are the most popular. Peppermint is bright green, sharply pungent, and the stems are lightly tinged with purple. Spearmint is more delicate in fragrance, and its color is a uniform, light grayish green.</p><p>Peppermint is used in many appetizers, salads, sauces (mint sauce for lamb), vegetables, desserts, and beverages.</p><p>Spearmint is most often found in salads, fruit (salads, cocktails, pears, melons) and fruit syrups, desserts and beverages.</p><p>Both varieties of mint are often used as ingredients in many cocktails. In the last several years we've seen a resurgence in popularity of mixed drinks mint is used in the Mint Julep, the Mojito and a variety of other cocktails.</p>