A Cut Above With Chef Jonathan: Watermelon Fresh Salad with Queso Fresco
Jailene Aguilera
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.
