Summer Watermelon & Tomatillo Salad
by Pati of Pati’s Mexican Table
Tomatillos are mostly known for their stellar role in the famous salsa verde, where they are typically cooked. But when left raw, their tartness and
crispness shine through. As I was
playing with a way to eat them fresh, pairing them with sweet and juicy watermelon chunks was hard to resist. The rest just followed: fresh jalapeños and mint, a citrusy bath, and crumbled, tangy, salty cheese on top. Such a lovely balance! Perfect for the summer when all these ingredients are at the reach of your fingertips.
6 moderate servings
For the salad:
- 4 cups watermelon, cut in bite-sized chunks or cubes
- 2 cups, about ½ lb,. tomatillos, husks removed, thoroughly rinsed, quartered, and thinly sliced
- 2/3 cup, about 3 oz., Queso Fresco or mild feta cheese, crumbled or cut in small dices
For the vinagrette:
- 1 teaspoon, about 3 to 4 fresh leaves of mint, chopped
- 1 tablespoon jalapeño, finely chopped, more or less to taste (seeding optional)
- 2 tablespoon fresh squeezed lime juice
- 1 teaspoon white distilled vinegar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
Place the watermelon cubes and tomatillo slices in a large bowl.
In a small bowl, add the chopped mint and jalapeño. Squeeze the fresh lime juice on top, stir in the vinegar, sprinkle the salt, and mix. Pour the olive oil and vegetable oil and mix with a whisk or fork until well emulsified.
Pour the vinaigrette on top of the watermelon and tomatillos, toss well and sprinkle the cheese on top.