Ensalada de Sandía
In Mexico, watermelon is one of the most beloved everyday fruits. Sit down for breakfast in any Mexican resort or hotel and you’ll be served slices of Sandía. My recipe is an adaptation of an Israeli salad I recently enjoyed in St. Louis, MO. Though similar recipes are served in Mexico too. This flavor profile reveals, sweetness, saltiness, acidity and the pungency of chile.
When available mix red, yellow and orange colored watermelons in the salad for a dramatic presentation. Let’s get started.
Ingredients
Serves 4
8 cups of 1 inch watermelon squares.
⅓ cup crumbled cotija or feta cheese
12 pitted kalamata or dry cured olives of Provence
2 limes
2 tablespoons chopped mint plus several sprigs of mint for garnish.
1 fresh or pickled serrano chile pepper. Thinly sliced. Optional
Preparation
Place watermelon cubes in serving salad bowl. Sprinkle lime juice to taste. Lightly mix in the cotija cheese and chopped mint. Place olives evenly around and garnish with sprigs of mint.
Decorate the rims of the salad plates with circles of serrano chile.
Note
Technically watermelon is a berry though referred by most as a fruit.
The salad looks delicious, can’t wait to try it. Thanks for sharing.