A Cut Above With Chef Jonathan: Watermelon Fresh Salad with Queso Fresco
YUMA, Ariz. (KYMA, KECY) - Watermelons are officially in season!
If you're looking for something to take to your next barbecue, here is the perfect most refreshing watermelon salad to wow your guests.
Ingredients:
- 4 cups of watermelon ,cubed
- 1 cup of queso fresco crumbled
- 1-2 fresh jalapenos, sliced (adjust based on your spice preference)
- 3tablespoons of olive oil
- Juice of 2 limes
- Fresh mint leaves, roughly chopped (about 1/4 cup)
- Celtic salt, to taste
- Optional: fresh ground black pepper, to taste.
Instructions
- (Infuse the Olive oil) in a small saucepan, heat the olive oil over low heat. Add the sliced Jalapenos and let them infuse for about 10-15 minutes, making sure the oil dosen't smoke. Remove from heat and let it cool. Strain out the jalapenos if you prefer a milder oil.
- (Prepare the Watermelon) In a large bowl, combine the cubed watermelon. Chill it in the refigerator for about 30 minutes if you prefer it cold.
- (Make the dressing) In a small bowl, whisk together the jalapeno-infused olive oil and lime juice. Season with a pinch of Celtic salt and black pepper if desired.
- (Assemble the salad) Pour the jalapeno dressing over the watermelon and gently toss to coat the cubes evenly.
- (Add the cheese and mint) sprinkle the crumbled queso fresco and chopped mint leaves over the top of the salad. Lightly toss again to mix.
- (Serve) Transfer the salad to a serving bowl or platter. Finish with and extra sprinkle of Celtic salt and a few mint leaves for garnish. Serve immediately for the best flavor. Enjoy!
Tune in ever Wednesdays at 6 p.m. on 13 on your side for more food recipes from Chef Jonathan.
