Matthew Lewis, chef and owner of the Where Ya At Matt? food truck in Seattle, makes this side dish in the height of summer, when melons are at their best. The cool, sweet juice of the fruit really hits the spot on a hot day.
3/4 cup red wine vinegar
1 white onion, sliced into thin rings
2 qts. (2 lbs.) cubed watermelon
1/4 cup lime juice
1 jalapeño chile, halved, seeded, and sliced
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
8 ounces feta or cotija cheese, broken into chunks
1/2 teaspoon kosher salt
1 teaspoon pepper
1/4 teaspoon cayenne
How to Make It
Heat vinegar in a small saucepan over high heat until boiling. Add onion and cook, turning as needed, until it's pink and most of vinegar is absorbed, about 5 minutes. Spoon onion out of pan, let cool slightly, then roughly chop.
Mix remaining ingredients in a large bowl. Add onion and toss just to combine.
Huge hit with the family. I didn't want to use my Israeli feta, so I switched out chevre instead and they loved it. I am using feta the next time I make it, which is for the 4th of July events. I think the saltiness in the feta will meld nicely with the other flavors and suits my personal taste better.
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