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Watermelon Salad with Oregano
Watermelon Salad with Oregano
Italian
Side
15 mins
Vegetables/vegetarian
Easy
Serves
8

This fresh and herbaceous watermelon salad by Jacob Kenedy of Bocca di Lupo is just the thing for scorching summer days. As the chef poetically puts it: “Watermelon: better than water. As unobtanium is to metals, so watermelon (anguria, cocomero) is to fluids. The antidote to sunstroke and tanned-lean-body-envy, its ice cold, sweet, crispy succulence is best appreciated with a counterpoint of something tangy (in our case, raw Tropea onion), aromatic (in our case, fresh oregano), and salty (in our case… salt).”

Recipe courtesy of
Ingredients
  • 1 small watermelon
  • 1 Tropea onion
  • Fresh oregano
  • Olive oil
  • Salt
  • Pepper
Method
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Method
  1. Take the skin off the watermelon, and cut it into slices about 4mm thick.
  2. Slice the onion as thinly as you can (ideally the slices should be almost transparent).
  3. Spread the watermelon slices on the plate, overlapping them so that there are no gaps.
  4. Scatter the onion and oregano on top, and then dress liberally with the seasoned olive oil. Enjoy!

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