Kitchen notes · a little help before you start
Watermelon Salad
Watermelon Salad brings together watermelon, red onion, and red wine vinegar. Take a look at the chopping, slicing or shaving step before bringing the parts together. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Total
- 10 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Italian
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
- Dietary characteristics
- Vegetarian
- Dish type
- Salads
A few quick notes
1. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
2. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
3. Have the whisking step ready
Set out the ingredients for the whisking step together. Follow that part of the preparation before moving to the next cooking or mixing stage.
Get to know the ingredients
Watermelon
Look at how this ingredient comes into the method: Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside.
Red onion
Look at how this ingredient comes into the method: Peel and halve the onion, and thinly slice.
Red wine vinegar
Look at how this ingredient comes into the method: In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Watermelon Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Garnish with mint sprigs. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside.
Which little step is worth remembering?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
What happens at the end?
Keep this part of the method in view: Garnish with mint sprigs.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
View saved recipe card
Fixed portions in this saved image. Use the recipe above for current ingredients and serving amounts.
Open full-size card ↗
