Watermelon Salad with Radishes and Mint
Shared by Patricia C.
(adapted from January 2020 Epicurious)
Note: Watermelon is one of those quintessential summer picnic foods. Many would argue that there is no better way to enjoy it than cut into triangles and served as is on a hot summer day! This is a slightly more refined, yet still simple, recipe that I have adapted for outdoor family gatherings. It’s a great way to use just-cut mint from your garden or deck pots. Note that mint is easy to grow and there are many varieties. However, it is quite prolific, so grow it in a pot or with some type of barrier in your garden, so it doesn’t take over your entire space. I made this year with some apple mint from a pot on my deck.
Yield: 8 servings
- Kosher salt and freshly ground black pepper
- 1 bunch red radishes, cut into 1/8-inch slices
- 4 teaspoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ½ red onion, cut into thin slivers
- 4 ½ pounds watermelon (1/4 of a large melon or one small melon), rind removed, flesh cut into one-inch cubes
- 1 jalapeno pepper (veined and seeded if desired). Minced
- 2 tablespoons torn mint leaves
- 3 Tablespoons pine nuts or almonds, chopped
Dissolve a spoonful of salt in a large bowl or ice and water. Add the radishes and let them sit for a few minutes to crisp.
Whisk the vinegar, oil, and 1 teaspoon salt in a large bowl. Drain the radishes and add to the bowl, along with the onion and watermelon.
Gently toss with your hands to coat evenly.
Spread on a serving platter, grind pepper all over, and top with the mint and nuts.