Sweet, salty and so refreshing. This salted watermelon salad will blow you away!!! If you haven't tried salted watermelon yet you are in for a treat.
The sun is shining, the sky is a deep almost turquoise blue, the smoky smell of BBQ fills the air and all you can hear is the soft murmur of friends chatting. A weekend backyard get together, is there any better way to spend a Saturday than outside with friends and family?
The table is covered with delicious platters of food, couscous salad, pasta salad, coleslaw, fresh baked bread, apple cider grilled chicken, homemade hamburgers, some tender lamb chops and a big platter of salted watermelon. So much food and so many friends to enjoy the day with.
Salt on watermelon surprises people, but you watch as your friends try it and their look of curiosity turns to a look of surprise and then develops into a giant grin.
So sweet, so juicy and so unexpected. So many compliments come your way and you know that everyone you care about is having a great weekend. What could be better than that?
Why put salt on watermelon?
The salt on watermelon enhances the sweetness, it just brings out the flavor, creating a salty sweet contrast. The amount of salt you add is up to you. I like a good amount of salt, some people will prefer a merest sprinkle.
But the type of salt....well this is the time to break out the best salt you have. I love to use black salt, the colour contrast just makes me smile, but a pink salt or a good flaky sea salt works just as well.
Please don't use the free flowing table salt. It doesn't have the wonderful tang on real salt, you'll end up with a metal taste and that just ruins everything!
For more delicious summer recipes check out:
- Mozzarella and Watermelon Salad
- Individual Strawberry Trifle
- Jalapeño Lime Chicken with Corn Mash
- Pea Bruschetta
- Orange and Thyme Gin and Tonic
- Strawberry and Feta Bruschetta
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RECIPE - Salted Watermelon with Mint and Olive Oil
- 1 watermelon
- 1-2 tablespoon extra virgin olive oil - the best you can afford
- 1-2 tablespoon black salt - or sea salt
- 2 tablespoon shredded mint
- Cut the watermelon into small wedges.
- Arrange the watermelon wedges on a large plate or platter.
- Drizzle the watermelon with the extra virgin olive oil.
- Sprinkle the black salt on the top.
- Scatter the shredded mint leaves over the watermelon.
Nutrition is per serving