Watermelon Salad
© 2022 Quarto Publishing Group USA Inc. Text © Matt Horn. Photography © 2022 Andrew Thomas Lee
Matt Horn on the watermelon salad recipe from his cookbook, Horn Barbecue: "This is such a light summer salad to freshen your palate between barbecue dishes. If you have time, I recommend chilling the salad for about 20 minutes before serving for the best flavor and most refreshing bite."
Find this recipe and others like it in "What Happens When the West Coast Barbecue King Sets out to Conquer Fried Chicken?" from Sunset's 2022 Garden Issue.
This recipe, and others like it, can be found in the article "Too Hot to Turn on the Stove? Try These No-Cook Recipes for Labor Day Weekend."
How to Make It
1
In a large bowl, toss together the watermelon, mint, basil, olives, olive oil, and balsamic vinegar until well mixed.
2
Top with the feta cheese just before serving.
Ingredients
6 cups cubed seedless watermelon
¼ cup chopped fresh mint
¼ cup chopped fresh basil
¼ cup Kalamata olives, pitted and sliced
drizzle of olive oil
drizzle of balsamic vinegar
½ cup feta cheese
Directions
1
In a large bowl, toss together the watermelon, mint, basil, olives, olive oil, and balsamic vinegar until well mixed.
2
Top with the feta cheese just before serving.
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