Susan Russo, Food Blogga - Though traditionally eaten in sweet dishes, watermelon can also be savory in salsas and salads. This Watermelon and Olive Salad is adapted from a June 2006 recipe in Food and Wine. It’s sweet and salty and savory all at once, plus it’s a nutritional powerhouse with antioxidant-rich watermelon, shallot, mesclun, arugula, and parsley.

serves 4

1 tsp olive oil
1 shallot, thinly sliced
1/2 tsp sugar

6-8 cups mesclun, preferably with some arugula and radicchio mixed in
1/2-1 cup watermelon chunks
5-6 cured green olives, such as Cerignola or green Greek

1 Tbsp extra-virgin olive oil
2 Tbsp white wine vinegar
1 Tbsp watermelon juice
Salt and pepper, to taste
2 tsp fresh parsley, chopped

Heat 1 tsp olive oil in a small skillet over medium-low heat; add shallots and cooked until slightly caramelized about 5-7 minutes.

Whisk 1 Tbsp olive oil, vinegar, and watermelon juice until blended. Season with salt and pepper.

Add mesclun to plates, top with watermelon chunks, olive slices, and fresh parsley. Drizzle with dressing.

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