Watermelon Salads

Recipes

Aug 10

photography by Talitha Schroeder

With so many watermelon salad options out there, we asked three of our chefs how they like to prepare this summertime treat.

Matt’s Corn & Watermelon Relish

recipe by Windy Corner Market Chef Matt Varga

2 ears roasted corn, cut off cob
2 cups watermelon, diced small
½ cup red onion, diced small
½ cucumber (~1 cup), diced small
2-4 hatch chilis, roasted, peeled, seeded and minced (depending on heat preference)
~¼ cup apple cider vinegar
~ ¼ cup olive oil
salt & pepper to taste
As many herbs as you can get your hands on (basil, lemon thyme, oregano, etc)

Prep all of your fruit & vegetables. Toss with herbs, season with salt, pepper, vinegar and oil. Taste & adjust seasoning as needed. Makes ~6 cups.

Enjoy with a nice piece of fish, tortilla chips or just in a bowl as is!

Cody’s Watermelon Salad

recipe by former Honeywood Chef Cody DeRosett

watermelon
canteloupe
feta, crumbled
fresh basil
lime juice
olive oil
fresno chilies to taste, thinly sliced
honey, optional

Gather ingredients, toss melons with lime juice & olive oil. When ready to plate, spoon into a dish and garnish with feta, fresnos, and torn basil leaves. Drizzle with honey if desired.