Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

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.

Matthew Lewis
This Story Originally Appeared On sunset.com

Gallery

Credit: Iain Bagwell; Styling: Randy Mon

Recipe Summary

total:
20 mins
Yield:
Serves 8 (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Where Ya At Matt? food truck, Seattle

Nutrition Facts

134 calories; calories from fat 42%; protein 5.2g; fat 6.3g; saturated fat 4.3g; carbohydrates 15g; fiber 1g; sodium 413mg; cholesterol 25mg.
Advertisement
Advertisement