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4 cups diced seedless watermelon, divided
1 tablespoon lime zest
1 teaspoon kosher salt, plus more to taste
1 to 2 cloves garlic, minced
1 cup diced ripe tomato
1 cup diced cucumber
1/2 cup diced orange or yellow bell pepper
1 tablespoon balsamic or red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped jalapeno pepper, seeded
Freshly ground black pepper, to taste
2 tablespoons minced cilantro, dill or parsley
Pinch of sugar, as needed
Lime wedges and more olive oil for serving
Puree 3 cups of the watermelon. Transfer to a bowl, add the lime zest and juice, salt, garlic, tomato, cucumber, bell pepper, onion, vinegar, oil, jalapeno, ground pepper, herbs and sugar.
Add the remaining 1 cup diced watermelon and fold together. Chill until serving time. It’s best to make several hours or up to one day in advance to allow the flavors to meld.
To serve, garnish with lime wedges and a drizzle of really good olive oil.
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