Photo: Iain Bagwell; Styling: Randy Mon
Total Time
20 Mins
Yield
Serves 8 (serving size: 1 cup)

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.

How to Make It

Step 1

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.

Step 2

Mix remaining ingredients in a large bowl. Add onion and toss just to combine.

Where Ya At Matt? food truck, Seattle

Ratings & Reviews

They are still talking about this salad

user
August 01, 2015
i made this for a family picnic a few weeks ago and it was a great hit. I used cotijas cheese and was very happy with the results. I will make this again, most definitely!

whatifknits's Review

DiaBar
July 02, 2014
Forgot to add the cheese. It was still wonderful.

user's Review

karelanne
September 05, 2013
I made this Labor Day weekend and it is so yummy. The flavors together are amazing! I am definitely making this again and again!

karelanne's Review

whatifknits
July 03, 2012
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.