If you come over to my house for dinner between Memorial Day and Labor Day, chances are I'm serving watermelon salad, a dish I make several times a week while watermelon's in season. It's just that good. Like chile on mango, adding salt, vinegar, and a briny cheese like feta to watermelon enhances its natural sweetness (Samin, HMU if you want help writing Salt, Acid, Sugar, Spice). Add a bright, grassy herb like mint and you have perfection in summer salad form. This holiday weekend, I'm heading to a friend's lake house and fully plan on arriving with watermelon and red wine vinegar in tow. Here's how to make it:
You will need:
1 medium-sized watermelon, cut into 1-inch pieces
1 six-ounce container feta
1 tablespoon ground cumin (can also add some cumin seeds, if you like)
4 tablespoons red wine vinegar
2 tablespoons high-quality olive oil (always use the good stuff when using raw oil, for dressings, etc.)
1 large handful or container mint leaves, roughly chopped
Salt, to taste (I use a ton, but add however much you like!)
Arugula (optional, to make into a more complete "salad")
Chile salt (optional, and just as good on watermelon as it is on mango)
How to make it:
Don't even bother making a vinaigrette, and just add it all directly to a medium-sized bowl on top of the watermelon and toss. It's summertime, no need to be fancy! Taste as you go, and adjust the spices and dressing as needed.
P.S. We're taking Monday off for the holiday weekend, but will be back with more content on Tuesday!