Watermelon salad is hot for summer

(Fiery Watermelon Salad paired handsomely with baby buttercrunch lettuce from my garden)

Nothing quite hits the spot on a steamy hot, sultry summer day than a cold piece of watermelon.

This past weekend, when temperatures and humidity soared, I bought a chunk of seedless watermelon and enjoyed a slice while sitting in the shade.

And then I got thinking about ways of using watermelon in recipes, inspired by what I knew I would feature on today's Busy Cook page in the Journal.

(Watermelon is a staple of summer picnics and parties/National Watermelon Promotion Board photo)

Watermelon can be cut and shaped into "cupcakes" and "pizza" for creative presentations or added to recipes that range from pad thai to soup.

I wanted something refreshing with a little kick, so I went out to the garden for a little inspiration. I came back with a couple heads of baby buttercrunch lettuce, a few hot chili peppers, a small red onion and some fresh lemon basil and spearmint. A few calendula flowers would add to the festive plating.

It was a snap to make. I put it together in the morning before heading out to work and when I was ready for lunch that day, the flavors had melded together with a hint of spice and a lot of refreshment.


Fiery Watermelon Salad

1. 6 cups cubed watermelon
2. 1 small red onion, thinly sliced
3. 1-2 chili peppers, minced (more or less to taste)
4. Fresh herbs, such as lemon basil and mint
5. Red wine vinegar
6. Balsamic vinegar
7. Extra virgin olive oil
8. Salt and freshly ground pepper

• Simmer the red onion slices in about 1/4 cup of red wine vinegar for a few minutes until most of the liquid is absorbed; let cool.
• Mix the watermelon cubes with the simmered onions, chilies and fresh herbs in a large bowl.
• Sprinkle with some olive oil and a splash of balsamic vinegar.
• Season with salt and pepper to taste.
• Mix well; let the salad sit in the fridge for a couple hours for the flavors to meld.
• Serve with fresh greens for a satisfying summer cool-down salad.