This is a recipe I developed for Hi-Berry Farms for their blog, but we like it so much we had to share it here too! As opposed to any watermelon salad which won’t keep, we find this is good for several days in the fridge. You can always finish it off, quick, with some tortilla chips!


3/4 cup cantaloupe (or honeydew), chopped
1/4 cup red onion, thinly sliced then quartered
1/4 cup fresh cilantro leaves, chopped
1 tsp dijon mustard
2 Tbsp Milanese Gremolata Olive Oil
3 Tbsp Key Lime White Balsamic Vinegar, divided
1 Tbsp fresh lime juice, from 1 lime
( slice remaining lime into wedges to serve with meal )
1 tsp Sinai Gourmet Jalapeno Hot Pepper Coulis
(or 1 jalapeño chili – seeded and minced)


Slice red onion ahead of time (at least 2 hours) mix to coat with 1 Tbsp of Key Lime White Balsamic Vinegar stirring occasionally.
Combine 2 Tbsp Milanese Gremolata Olive Oil, remaining Balsamic vinegar, 1 Tbsp of lime juice and Coulis (or jalapeño) in a lidded jar and shake HARD!
Combine all and stir to coat.
Let sit at least 1/2 hour to blend flavours; it will be more flavourful the longer you wait.
Serve with tortilla chips, or as a topping for your favourite protein.

This salsa is equally at home with pork, chicken or fish, it keeps well 3 – 4 days sealed in the fridge.


Mango White Balsamic Vinegar
Jalapeno White Balsamic Vinegar – for a more savoury take
Umeboshi Plum White Balsamic Vinegar
Tarragon White Balsamic Vinegar

Ultra Premium Extra Virgin Olive Oils – use this to allow the flavours of the fruit to take centre stage
Persian Lime Olive Oil – for an extra citrus kick!