This Spicy Watermelon Salad combines juicy watermelon, ripe tomatoes, crispy fried shallots, garlic, fresh herbs, and a zesty chili-lime dressing. It’s refreshing, slightly spicy, and the perfect summer side dish for BBQs or light lunches.
6 cups seedless watermelon, cubed
2 large ripe tomatoes, chopped
2 shallots, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 cup fresh mint leaves, chopped
1/4 cup fresh basil leaves, torn
1/2 teaspoon red chili flakes
Sea salt, to taste
Freshly ground black pepper, to taste
Optional: crumbled feta cheese
Optional: hot honey for drizzling
1. Heat the olive oil in a skillet over medium heat.
2. Cook the sliced shallots until golden and crispy, about 4 to 5 minutes.
3. Add the sliced garlic during the final minute of cooking until lightly golden. Remove and drain on paper towels.
4. Place the cubed watermelon and chopped tomatoes into a large serving bowl.
5. Add the chopped mint and basil.
6. In a small bowl, whisk together the lime juice, chili flakes, salt, black pepper, and a tablespoon of olive oil if desired.
7. Pour the dressing over the watermelon mixture and gently toss to coat.
8. Let the salad rest for 5 to 10 minutes so the flavors can develop.
9. Top with the crispy shallots and garlic just before serving.
10. Garnish with crumbled feta cheese or a drizzle of hot honey if desired, then serve immediately.
Use chilled watermelon for the most refreshing flavor.
Keep the fried shallots separate until serving so they stay crispy.
Fresh basil and mint provide the brightest flavor.
This salad pairs wonderfully with grilled lamb, pork, chicken, steak, or seafood.
Best enjoyed fresh but can be refrigerated for up to 2 days.