Super late one night last week I found myself surrounded by a crowd of happy friends at the Ace Hotel Downtown LA, all of us famished and voraciously eating one dish after the next. A salad similar to this one arrived as a gorgeous piece of art: Cubes of yellow and fuchsia watermelon tossed with lime and chile and finished with herbs and feta cheese. A play on Mexican street food. I was in love.
Of course, I immediately had to try it at home. I substituted the basil they used for mint. I wanted a fresher, brighter flavor profile, and love the results of the b here. It pops everything, rather than further sweetening. That said, any number of herbs would be fun to play with here, basil (and cilantro, for a bitter edge) included.
The vinaigrette is a cinch: Lime, California chile powder, and the miraculous spices of Omnivore Salt, with which I’ve entirely fallen in love. I discovered Omnivore Salt on my last trip to Northern California, where I discovered three immaculate glories: The Russian River, SHED in Healdsburg (a kitchen and garden supply store and cafe), and Omnivore Salt. The salt blend came home with me, enamored as I was with its subtle blend of fennel, heat, and umami. It’s good on everything.
And especially lovely on this Watermelon & Feta Salad with Chile Lime Vinaigrette.
Ingredients
- serves 2-4
- 2 cups cubed watermelon
- 2 Tbsp . fresh lime juice
- ½ tsp . Omnivore Salt (or just under ½ tsp. sea salt and a few pinches of red pepper flakes but I recommend getting your own bag of Omnivore’s)
- ¼ tsp . chile powder
- ¼ cup crumbled feta cheese
- lots of fresh mint
Instructions
- Mix the lime juice, Omnivore Salt (or sea salt and red peppeand chile powder. Arrange watermelon cubes on a plate or in a bowl. Pour the vinaigrette over the top, top with crumbled feta, and sprinkle with fresh mint, both chopped and whole leaved.
