We blogged about this recipe here.
Watermelon & Tomatillo Salad
Pati Jinich gave us inspiration for the Mexican Mushroom and Rice Casserole so when our Albuquerque friend, David, recommended another one of her recipes, we were ready try it. We only waited for decent watermelons to hit the market and here they are! I tweaked the recipe a bit, because we like the sour-ish tomatillos diced, not sliced, and do make a note – we’re talking tomatillos, not tomatoes! In regard to spiciness, you need to be ever alert to the fact that it is impossible to judge the hotness level of jalapenos. You may be lulled into dicing up a big chunk of one and then find yourself with your eyes watering, your nose running, and your mouth on fire. My only recommendation is to taste a bit of each jalapeno before using. And one more variation: if tomatillos are hard for you to find or you’re not crazy about them, substitute cucumbers, which have been peeled, de-seeded, and chopped. The recipe will halve easily and will keep for another day, as long as you don’t add the vinaigrette or cheese.
Ingredients
- 4 c watermelon, cut into bite size cubes
- 2 c tomatillos, husks removed, rinsed, and sliced and diced – or substitute diced cucumber
- 2/3 c feta or queso fresca, crumbled
Vinaigrette
- 1 T fresh mint leaves, chopped (and a little extra if you want to garnish the salad)
- 1 T jalapeno, minced (optional); I always remove both the seeds and the membrane)
- 2 T lime juice
- 1 tsp rice wine vinegar
- 1 tsp salt
- 2 T olive oil
- 2 T vegetable oil
Put the watermelon cubes and tomatillo bits in a large bowl.
In a small bowl, mix the mint, jalapeno, lime juice, vinegar, and salt. Whisk in the olive oil and vegetable oil.
Pour the vinaigrette on top of the watermelon and tomatillos, toss well, sprinkle the cheese on the top, and serve immediately, garnishing with a little more mint, if desired.
Recipe brought to you by Albuquerque David and Big Little Meals.
Big Little Meals 