By Victoria Hart Glavin of Tiny New York Kitchen
Looking for a perfect summer salad? This watermelon salad is refreshing, sweet, salty, herbal, and tangy. It’s the perfect end to a hot summer day.
- 7 Cups Cubed Watermelon
- 1 Cup Sliced or Chopped Radishes
- 4 Tablespoons Chopped Fresh Mint Leaves
- 1 Teaspoon Kosher Salt
- 1/4 Cup Freshly Squeezed Lime Juice
- 5 Ounces Fresh Perline Mozzarella (Small Pearl Size)
Cut watermelon into 1 inch chunks. You will probably need about a 9 pound watermelon. In a large-size bowl, gently toss the watermelon with radishes, mint, and kosher salt. Sprinkle with lime juice and toss again. Transfer to serving bowl. Just before serving, top with Perline Mozzarella. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.