Watermelon Salsa

Watermelon and balsamic vinegar is one of those pairings that sounds strange until you try it. The vinegar’s dark, aged sweetness deepens the watermelon’s natural sugar while adding a tangy edge that makes this salsa anything but ordinary.

Four ingredients. That’s it. Chunks of fresh watermelon tossed with chopped cilantro, red onion, and a full cup of balsamic vinegar, then chilled until the flavors come together. Some of the reserved watermelon juice mixes in too, creating a light, fruity liquid at the bottom that’s worth drinking straight.

Serving this in a hollowed-out watermelon half is the move for summer parties. It’s a built-in serving bowl that keeps everything cold and looks spectacular on a table.

The key is the chilling time. Letting it sit for at least 30 minutes allows the balsamic to penetrate the watermelon pieces and the onion to mellow slightly.

Pro Tips

• Seed the watermelon thoroughly. This takes time but biting into a seed ruins the experience.
• Cut the watermelon into small, bite-sized pieces, not chunks. You want each piece to carry some balsamic and cilantro in every scoop.
• Chop the cilantro leaves and discard the stems. Stems are fibrous and bitter, and they’ll stand out in a salsa this simple.
• Use a good quality balsamic vinegar. With only four ingredients, the quality of each one matters enormously.

Variations

• Add diced jalapeno for a sweet-spicy salsa that works with grilled fish or chicken.
• Toss in crumbled feta cheese and fresh mint for a watermelon salad-salsa hybrid.
• Drizzle with a balsamic reduction instead of straight vinegar for a thicker, sweeter glaze.