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:
juliennejulienne: 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 chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.
chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.