July 18, 2012 by A to Ziti
This is just getting ridiculous. This, this weather.
In keeping with my watermelon affinity and constant stock of said fruit in the fridge, last night I made one of my favorite summertime salads. I love the colors of the salad, with its vibrant green from fresh mint, jalapeños, and English cucumbers intermixed with glorious ruby red watermelon and orange cantaloupe. I made this salad a few years back for one of my friend’s baby showers (she had a girl, so the colors were perfect) held on a hot summer day in the backyard. The colors and refreshing flavors were the perfect addition to the buffet table! I may even make it again this weekend for a potluck we’re going to – as long as the weather drops about 20 degrees. It’s perfect for a brunch table, or as a side dish to grilled chicken or salmon. Or as lunch, which is what I’ll be having today.
Today’s salad is similar to the one I wrote about a while back when I served it with cedar-plank grilled salmon:
3 cups chopped watermelon
1 plum, pitted and chopped
1 cup chopped fresh mint leaves
1 jalapeno pepper, cored and minced
2 limes, finely zested and juiced
1 teaspoon kosher salt
2 teaspoons canola oil
In a bowl, combine all ingredients. Toss gently. Chill until ready to serve with the salmon. Makes about 4 cups salsa.
But, to be honest, I love today’s salad more because of the crisp cucumber. Also, I added some fresh peaches to the cantaloupe and watermelon. (I’ve mentioned that all I want to do is eat fruit and ice cream, right?) I like to serve this salad in a separate cup or vessel as it is juicy and may run into your other foods on the plate. A wine glass worked well for us last night, but if you’re hosting a larger fete, something like these from Shop Sweet Lulu are the perfect option!
two melon and cucumber mint salad (page 121, Small Plates: Appetizers as Meals)
6 cups seedless watermelon, 1-inch cubed
1 small cantaloupe, 1-inch cubed
1 English cucumber, thinly sliced
1/2 cup chopped fresh mint leaves
Juice and zest of 2 limes
1/2 jalapeno pepper, cored and minced
1 teaspoon kosher salt
2 tablespoons canola oil
Makes 6 to 8 servings.
In a bowl, combine all ingredients. Toss well. Allow to chill in the refrigerator for 1 hour before serving.
And, if you are heading to a BBQ this weekend, or are planning on having people over, might I just remind you that this is one of my favorite summertime menus. I could eat corn and bean salsa for days and days and days. Don’t forget to buy some Tostitos Scoops chips because they come in handy for the day-after c & b salsa binging.