Watermelon and Tomatillo Salad

It seems to me that there are endless possibilities for salad combinations. Here’s a new one for you! If you don’t have tomatillos, green tomatoes will work in a pinch.—Barb L.

Serves: 6


2 tsp chopped fresh mint, plus more for garnishing, if desired

1Tbsp seeded and finely chopped jalapeno chile, or to taste

3 Tbsp freshly squeezed lime juice

1 ½ tsp Flying Olive Grapefruit, Sicilian Lemon, Lemongrass Mint, Serrano Honey Vinegar, or other white Flying Olive Balsamic Vinegar of Choice

3 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

3 Tbsp Flying Olive Lemon Extra Virgin Olive Oil

½-1 Tbsp sugar or sugar substitute to taste (start with ½ tsp and add until your desired sweetness is reached)

6 cups seeded and cubed ripe watermelon

About 12 ounces tomatillos, husks and ends removed, rinsed, quartered, and thinly sliced crosswise (about 2 ½ cups)

If desired, 4 ounces (about ¾ of a cup) feta cheese or queso fresco, crumbled or cut into small dice, or to taste (The photo shows the salad without the cheese!)


In a small bowl, combine the mint, jalapeno, lime juice, Flying Olive White Balsamic Vinegar of Choice, and salt. Slowly add the Flying Olive Extra Virgin Olive Oils and whisk until emulsified. Let sit for at least 5 minutes before using, so the mint and jalapeno flavors can blend together.

Meanwhile, place the watermelon and tomatillos in a large salad bowl. Toss gently with enough vinaigrette to lightly coat. Sprinkle the cheese on top, garnish with mint, and serve.

Inspired by a recipe in the beautiful cookbook by Pati Jinish, Pati’s Mexican Table, Houghton Mifflin Harcourt, NY 2013.

Submitted by Barb L.