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Nothing screams summer like crispy, sweet watermelon. It’s a season I look forward to all year long, and I’m certain that my toddler would live on watermelon if I let him. While I always have one cut and ready for snacking on — slices magically disappear from the fridge on the regular — there’s nothing like a refreshing watermelon salad.
My watermelon salads often feature briny feta, sharp onions and fresh mint, a lesson in contrasting flavors and textures that makes every bite a delight. When I want something a little more, I look to my love of anything pickled.
Pickling doesn’t have to take weeks or months; you can lightly pickle just about anything for a zippy twist on a familiar flavor. Pickling is also perfect for produce picks that don’t quite live up to your expectations.
Watermelon tastes sweeter with a pinch of acid and salt, radishes taste milder when they are left to sit in the brine, and tomato and cucumber flavors get richer when they are left to sit in a mixture of sugar and salt. Sumac has a lemony, acidic, almost berry-like flavor that works well with a combination of vinegar, citrus and honey. It lends both flavor and color to this salad, with its rich burgundy flakes in the bowl.
I’m a self-proclaimed watermelon connoisseur, as I spent years working at my local farmers market, helping shoppers pick their fruits and vegetables. To choose the best melon, look for a dull looking melon with a yellow or orange patch and brown “webbing” around it. Choose one that feels disproportionately heavy for its size. Knock on the watermelon like you would a door. It should sound hollow and deep. And when you tap on it, it should feel bouncy. Lastly, check the stem end. If the stem is attached, it should be dried out and shriveled.
This fruity salad is endlessly customizable. Swap the watermelon for sweet, juicy peaches, plums or strawberries. You can swap out the herbs based on what you have on hand or what complements your main course. Want it to be a little richer? Add sliced or cubed avocado, or top it with a ball of creamy burrata.
Pickled Watermelon Salad
Serves: 4
- ¼ cup white wine vinegar
- 1 tsp. lime zest
- 2 Tbs. lime juice
- 1 shallot, finely chopped
- 1 clove garlic, grated
- 2 tsp. honey
- 1 tsp. sumac
- 1 tsp. kosher salt
- 1 lb. watermelon, cubed
- 1 pint Sungold or cherry tomatoes, halved
- 4 radishes, thinly sliced
- ½ English cucumber, sliced
- 1 cup mint leaves
- 1 cup parsley leaves
- ½ cup dill, coarsely chopped
- 2 Tbs. olive oil
In a large bowl, whisk to combine the vinegar, lime zest and juice, shallot, garlic, honey, sumac and salt.
Add watermelon, tomatoes, radishes and cucumber. Gently mix and cover. Refrigerate for at least 30 minutes, or up to 2 hours to lightly “pickle” the vegetables.
To serve, spoon the vegetables onto a large platter and top with the mint, parsley and dill. Drizzle with oil.
Note: If the vegetables sit for longer than one hour before they’re served, strain them in a colander.