Watermelon, Tomato, and Cucumber Salsa

by Karin Calloway
There’s nothing like a cold, ripe watermelon on a hot summer day. And while the sweet fruit is delicious served alone, it makes a crisp addition to a chunky summer salsa. Here, the watermelon is paired with tomatoes, cucumbers, jalapeño, shallots and fresh mint. Honey, lime juice and salt and pepper round out the mixture.

Sesame crisps (see recipe on this site) or lime-flavored tortilla chips are perfect for dipping up this cool, crisp salsa. The watermelon, tomatoes and cucumbers are diced for the salsa, but you can cut them into bigger chunks and serve the combination as a refreshing summer salad.

  • 4 cups diced, seeded watermelon
  • 8 ripe Roma tomatoes, diced, or 3 to 4 cups diced farm-stand tomatoes
  • 1 English (seedless) cucumber, peeled and diced
  • 1 jalapeño, seeded and finely chopped
  • 1 medium shallot, peeled and finely chopped
  • Juice of 1/2 lime
  • 2 tablespoons honey
  • 1/2 cup fresh mint leaves, packed, cut into a fine chiffonade
  • Salt and pepper, to taste.
Combine all ingredients in a medium bowl. Season to taste with salt and pepper.

Makes 8 servings.
Watermelon, Tomato, and Cucumber Salsa

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