Melon Salad with Pickled Chiles
Thomas J. Story
You can use any melon that’s at peak ripeness, but the salad is prettier and tastier if you use multiple varieties.
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking in August.”
How to Make It
1
Pickle the onions and chiles: In a small pan over medium heat, combine vinegar, water, sugar, and salt. Bring to a simmer. Stir until sugar has dissolved. Add onions and Fresno chiles. Remove from heat and let cool.
2
Assemble the Salad: Put melon cubes into a large bowl. Sprinkle with salt to taste, ground chiles, and lime juice. Remove Fresnos and onions from the pickling mixture and add to salad. Add a nice drizzle of olive oil and toss to combine. Taste and add more lime juice or salt if needed. Add the mint, toss once more lightly, and serve.
Ingredients
1 cup red wine vinegar
1 cup water
2 tbsp sugar
2 tbsp kosher salt, plus more to taste
¼ cup thinly sliced onions
2 tbsp thinly sliced Fresno chiles
6 cups various melons, cut into 1-inch cubes
¼ tsp ground Marash or Aleppo chiles
2 tbsp fresh lime juice, plus more to taste
olive oil
3 tbsp chopped fresh mint leaves
Directions
1
Pickle the onions and chiles: In a small pan over medium heat, combine vinegar, water, sugar, and salt. Bring to a simmer. Stir until sugar has dissolved. Add onions and Fresno chiles. Remove from heat and let cool.
2
Assemble the Salad: Put melon cubes into a large bowl. Sprinkle with salt to taste, ground chiles, and lime juice. Remove Fresnos and onions from the pickling mixture and add to salad. Add a nice drizzle of olive oil and toss to combine. Taste and add more lime juice or salt if needed. Add the mint, toss once more lightly, and serve.
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