Ok so this one might take some convincing. In fact, when I served it up last Friday night there were initially some suspicious glances and tentative prods with forks. But once everyone had tucked in and tried some, the conclusion was that this salad was a resounding success.
This recipe comes from a family friend of many years (Thanks Valerie!) and I absolutely adore it. I cannot get enough of watermelon, so I guess it’s an easy sell, and I’m sure lots of you love it too, as a sweet snack or dessert. However, you might not ever have had it in a savoury dish and right now you may be shaking your head at the computer screen, with an eyebrow sardonically raised. But, believe me, the addition of sharp onion, aromatic mint and tangy vinegar creates an unbelievable salad. It’s fresh, it’s sweet and savoury (the best combination to ever exist) and it’s super-summery. This is a refreshing, unusual side dish to serve up at a summer dinner or barbecue, and eat in the warm evening sunshine.
1 medium watermelon
1 small red onion
4-6 sprigs of mint
4 tbsp rice vinegar
Freshly ground black pepper
1. Remove the rind from the melon and chop into bite-size chunks. If your watermelon is full of black seeds you probably want to remove these, but the smaller, thinner white ones aren’t a problem.
2. Dice the red onion and finely chop the mint leaves.
3. Mix the red onion and mint with the water melon chunks and sprinkle over the rice vinegar. Season generously with black pepper and toss thoroughly.
Chill in the fridge until you’re ready to serve. This salad is best eaten on the day you make it, as the watermelon doesn’t keep for long once it’s cut up.
Watermelon salad? Be brave and give it a go!