A few notes from this chef’s kitchen. All of these recipes recommend tasting the melon before deciding how much sugar or honey you’ll want to use. Also, each recipe has you toss and then transfer the salad to a shallow bowl and then add the remaining portions of divided items. I made these table-side at picnics and found that step won’t be missed if you need to skip it.
Watermelon Salad with Cotija and Serrano Chiles
- 1/3 Cup lime juice (3 limes) 2 scallions, white and green parts separated and sliced thin
- 2 serrano chiles, stemmed, halved, seeded and sliced thin crosswise (can substitue Jalepeno)
- 1-2 TBS sugar (optional)
- 3/4 tsp table salt
- 6 Cups 1 1/2 inch seedless watermelon pieces
- 3 oz (3/4 Cup) cotija cheese, crumbled, divided (sub Feta or Queso Fresco)
- 5 TBS chopped fresh cilantro5 TBS chopped roasted, salted pepitas, divided
Combine lime juice, scallion whites and serranos in large bowl and let sit for 5 minutes. Stir in sugar, if using and salt. Add watermelon, 1/2 cup cotija, 1/4 cup cilantro, 1/4 cup pepitas, and scallion greens. Stir to combine.
Transfer to a shallow serving bowl. Sprinkle with remaining Cotija, cilantro and pepitas and serve.
Serves 4 to 6 Prep time: 20 mins
Cantaloupe Salad with Olives and Red Onion
- 1/2 red onion, sliced thin
- 1/3 Cup lemon juice (2 lemons)
- 1-3 tsp honey (optional)
- 1 tsp ground dried Aleppo pepper (3/4 tsp paprika, 1/4 tsp cayenne pepper as substitute)
- 1/2 tsp table salt
- 1 cantaloupe, peeled, halved, seeded and cut into 11/2 inch chunks (6 cups)
- 5 TBS chopped fresh parsley, divided
- 5 TBS chopped fresh mint, divided
- 1/4 cup finely chopped pitted, oil cured olives, divided
Combine onion and lemon juice in a large bowl and let sit for 5 minutes.
Stir in honey, if using, Aleppo pepper and salt. Add cantaloupe, 1/4 cup parsley, 1/4 cup mint and 3 TBS olives and stir to combine.
Transfer to shallow serving bowl. Sprinkle with remaining parsley, mint and olives and serve.
Serves 4 to 6 Prep time: 20 minutes
Honeydew Salad with Peanuts and Lime
- 1/3 cup lime juice (3 limes)
- 1 shallot, sliced thin
- 2 Thai chiles, stemmed, seeded and minced
- 1 garlic clove, minced
- 1/2 tsp table salt
- 1-2 TBS sugar (optional)
- 1 TBS fish sauce
- 1 honeydew melon, peeled, halved, seeded and cut into 1/12 inch chunks (6 cups)
- 5 TBS chopped fresh cilantro, divided
- 5 TBS chopped fresh mint, divided
- 5 TBS salted dry-roasted peanuts, chopped find, divided
Combine lime juice and shallot in large bowl. Using mortar and pestle (or cutting board using flat side of chef’s knife) mash Thai chiles, garlic and salt to a fine paste. Add chile paste, sugar (if using) and fish sauce to lime juice mixture and stir to combine. Add honeydew, 1/4 C cilantro, 1/4 C mint and 1/4 C peanuts and toss to combine.
Transfer to shallow serving bowl. Sprinkle with remaining cilantro, mint and peanuts and serve.
Serves 4 to 6 Time: 20 minutes
Cook’s Illustrated Andrea Geary July-Aug 2020