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 C cantaloupe (or honeydew), chopped
1/4 C red onion, thinly sliced then quartered
1/4 C fresh cilantro leaves, chopped
1 t dijon mustard
2 T SOOC Milanese Gremolata Olive Oil
3 T SOOC Key Lime White Balsamic Vinegar, divided
1 T fresh lime juice, from 1 lime
( slice remaining lime into wedges to serve with meal )
1 t 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 T of Key Lime White Balsamic Vinegar stirring occasionally.
Combine 2 T Milanese Gremolata Olive Oil, remaining Balsamic vinegar, 1 T 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.
SUBSTITUTIONS: To allow the flavours of your fruit to take center stage, you can make this with one of our superb Ultra Premium Extra Virgin Olive Oils, or add more citrus with Persian Lime Olive Oil. Key Lime Vinegar not your thing? Substitute with Mango White Balsamic Vinegar, or make the salsa more savoury with Jalapeno White Balsamic Vinegar.