The waning days of summer mean plump ripe melons, tomatoes, jalepenos and more herbs than the farmers know what to do with. Cilantro was a dollar a bunch at today’s market! Here’s a sweet twist on salsa, or a savory twist on fruit salad.
Savory Melon Salsa
Serve over fish or next to a burger as a refreshing alternative to cole slaw.
1 small watermelon, seeded and diced
1 small cantaloupe, seeded and diced
1 pint cherry tomatoes, halved
1 small fennel bulb, chopped (use the fronds as part of your herb mix)
1 small onion, minced
1 jalepeno, seeds removed and minced
a handfull of fresh herbs like basil, mint, dill, and/or parsley, torn into small pieces (don’t forget your fennel tops!)
Extra Virgin Olive Oil
White Wine Vinegar
Combine the first seven ingredients in a large bowl. In a small bowl, whisk 1 part vinegar into 3 parts olive oil. Pour into salad and salt to taste. Serve immediately. (*If you have leftovers, store in the refrigerator, and pour off any liquid the fruit may have given up.)