Watermelon Salad with Pineapple and Jalapeno

3 tablespoons extra virgin olive oil

2 tablespoons white Balsamic vinegar

Zest of one lime

2 tablespoons fresh lime juice, approximately ½ lime

1 tablespoon wildflower honey, optional if vinegar is slightly sweetened

1 jalapeno, thinly sliced with seeds and membrane attached

Salt and pepper to taste

1/3 cup finely chopped red onion

1 ½-2 pounds watermelon, rind and seeds removed and cut into 1-inch cubes

1 ½ -2 pounds fresh pineapple cut into 1-inch cubes

¾ cup crumbled feta cheese

½ cup mint or basil leaves, chiffonade* see tidbit

Tajin seasoning for garnish-optional

  1. Using a 4-quart bowl, add the olive oil, vinegar, zest, juice, honey (if using), and the jalapeno slices and combine well. Season with salt and pepper.  Add the onion and set aside for ten minutes.
  2. Add the watermelon and pineapple and toss to coat. Check seasonings and refrigerate until ready to serve.
  3. When read to serve, add the feta and herbs and toss well. Place in serving dish and sprinkle with Tajin, if using.

Serves 8-10 people


Tina’s Tidbits:

  • Although leftovers can be eaten days after preparation, the acid in the pineapple will lighten the color of the onion and the salt and honey will draw some juices out of the fruit. My recommendation is to have all components ready-dressing, fruit and herbs and then mix them together an hour before serving so that flavors have a chance to meld without softening the fruit.
  • To chiffonade means to pile the leaves on top of each other, roll them into a long cylinder and then cut it crosswise to get little strips of herbs. It gets its name because when tossed in the air or sprinkled on a dish they will float like chiffon.
  • Tajin is readily available in supermarkets and is a chili-lime seasoning that “brightens” the flavors in the dish



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