This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great way to use all parts of the watermelon, and the sweet and tangy pops of flavor are a perfect way to balance the sweetness of the tomatoes and watermelon in the salad.

You can prepare most of the salad the day before your barbeque or event and the pickled rinds will benefit from an overnight soak. Just before your event, toss all ingredients together in a large bowl and get ready for compliments!

Heirloom Tomato and Watermelon Salad

Pickled Watermelon Rinds, Gooseberry, Coconut Basil Vinaigrette, and Tajín Salt 

Ingredients:

For the Salad

• 2 cups watermelon, cubed
• 2 cups heirloom tomatoes, sliced or cubed
• 1/2 cup gooseberries, halved
• Pickled watermelon rinds (recipe below)
• Tajín seasoning, for finishing

For the Pickled Watermelon Rinds

• 1 cup watermelon rinds, peeled and cut into small pieces
• 1/2 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon salt
• 1 teaspoon mustard seeds (optional)
• 1 teaspoon peppercorns (optional)

For the Coconut Basil Vinaigrette

• 1/4 cup coconut milk
• 2 tablespoons fresh basil leaves, chopped
• 2 tablespoons lime juice (about 1 lime)
• 1 tablespoon honey or agave nectar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Pickled Watermelon Rinds. In a saucepan, combine the white vinegar, water, sugar, and salt. If using, add mustard seeds and peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Add the watermelon rinds to the boiling mixture and cook for 2-3 minutes. Remove from heat and let the rinds cool in the pickling liquid. Once cooled, transfer to a jar and refrigerate for at least an hour (preferably overnight).
2. Make the Coconut Basil Vinaigrette. In a small bowl, whisk together the coconut milk, chopped basil, lime juice, honey or agave nectar, and olive oil. Season with salt and pepper to taste.
3. Assemble the Salad. In a large bowl or on a serving platter, combine the cubed watermelon, heirloom tomatoes, and halved gooseberries. Add the pickled watermelon rinds. Drizzle the coconut basil vinaigrette over the salad and gently toss to combine.
4. Finish and Serve. Sprinkle Tajín seasoning over the salad just before serving for a tangy and spicy finish.