- Tina Wasserman - https://cookingandmore.com -

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: