Watermelon Marinated In Toasted Sesame Oil

Watermelon Marinated In Toasted Sesame Oil

Michael came to visit yesterday and since it’s hotter than hell here in Tucson I knew I needed to have something cool and refreshing to offer him. I ended up making a couple of salads and some lemonade (these recipes to follow in the coming days). First I put together this recipe from NPR’s Kitchen Window. Fruit salad is always a great idea in the summer time and watermelon in particular is filled with juicy goodness. This was really easy to make. The recipe called for using a melon baller, but since I don’t have one of those I just cut half a watermelon into bite-sized chunks. You’ll also notice that I added a sprinkle of real toasted sesame seeds to top the watermelon as well. Also I used pink Himalayan salt rather than just regular coarse salt. It was definitely a pink salad.

Watermelon Marinated In Toasted Sesame Oil
12 to 24 1/2-inch watermelon balls
2 sprigs fresh mint, bruised
2 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon toasted sesame oil
Coarse sea salt (or pink Himalayan salt)

1. Combine all ingredients except salt in a zippered bag, gently toss to coat and refrigerate 1 to 3 hours. Toss gently once or twice more.
2. Arrange 3 or 4 balls on the plate before serving.
3. Sprinkle a few crystals of sea salt on the melon just before serving.


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