You know those photos of kids with big slices of watermelon in their hands and juice dripping down their chins? Consider this salad a neater version of that image. Essentially summer in a bowl, this salad features an unexpected combination of ingredients.
The exotic companions of mint, feta, and tart tomatillos take this watermelon salad to a new dimension. Green tomatoes can stand in for the tomatillos in a pinch.
TOMATILLO & WATERMELON SALAD WITH FETA CHEESE
Prep Time: 20 minutes
2 TSP chopped fresh mint, plus more for garnish
1 TBSP seeded (if desired) and finely chopped jalapeño chile, or to taste
3 TBSP freshly squeezed lime juice
1½ TSP distilled white vinegar
1 TSP kosher or coarse sea salt, or to taste
3 TBSP olive oil
3 TBSP vegetable oil
6 cups seeded and cubed ripe watermelon
About 12 oz tomatillos, husks removed, rinsed, quartered, and thinly sliced crosswise (3 cups)
About 4 oz feta cheese or queso fresco, crumbled or cut into small dice (¾ cup), or to taste
- In a small bowl, combine the mint, jalapeño, lime juice, vinegar, and salt. Slowly add the oils in a thin, steady stream, mixing with a whisk or a fork until emulsified. Let sit for at least 5 minutes before using, so the mint and jalapeño flavors can marry and infuse the vinaigrette.
- Place the watermelon and tomatillos in a large salad bowl. Toss gently with enough vinaigrette to lightly coat. Sprinkle the cheese on top, garnish with mint, and serve.
Note: Vinaigrette can be made up to 3 days ahead, covered and refrigerated (mix well before using). Salad can be assembled without the cheese and mint garnish up to 12 hours in advance, covered and refrigerated.