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Summertime Watermelon & Tomatillo Salad

4 servings
Ensalada de Sandía y Tomate Verde


For the salad:

  • 4 cups watermelon, cut into bite size chunks or cubes
  • 2 cups, about 1/2 pound tomatillos, husks removed, thoroughly rinsed, quartered and thinly sliced
  • 2/3 cup, about 3 ounces mild feta or queso fresco, crumbled or cut into small dice

For the vinaigrette:

  • 1 tablespoon fresh mint leaves, about 5 to 6, chopped
  • 1 tablespoon jalapeño or serrano chile, or to taste (seeding optional)
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil

To Prepare

  • Place the watermelon cubes and tomatillo slices in a large bowl.
  • In a small bowl, add the chopped mint and jalapeno. 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.