Photo by Gabriele Stabile
If your watermelon isn’t very sweet, force it to be savory. That’s what I’ve done by adding the peppery bite of radishes and onion and a three-ingredient vinaigrette. With mint strewn all over the juicy fruit, this whole salad ends up being super-refreshing.
Recipe information
Yield
8 servings
Ingredients
Kosher salt and freshly ground black pepper
1
bunch red radishes, cut into ⅛-inch slices
2
tablespoons red wine vinegar
4
teaspoons extra-virgin olive oil
½
red onion, cut into thin slivers
4½
pounds watermelon (1/4 of a large melon), rind removed, flesh cut into 1-inch cubes
2
tablespoons torn mint leaves
Need to make a substitution?
Preparation
Step 1
Dissolve a spoonful of salt in a large bowl of ice and water. Add the radishes and let sit for a few minutes to crisp.
Step 2
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.
Step 3
Gently toss with your hands to coat evenly.
Step 4
Spread on a serving platter, grind pepper all over, and top with the mint.
From Carla Hall's Soul Food: Everyday and Celebration © 2018 by Carla Hall. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers.
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