Paradise Summer Salad—Watermelon, Bacon and a View
Author: 
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 12
 
This is my favorite watermelon salad recipe that was inspired by the salad served at the Halekulani. I did my best to recreate it but, could not resist adding the Southwest orange marinaded onions and orange vinaigrette. You may skip that step and use your own vinaigrette that you have thinned with a little water to make it very mild,
Ingredients
  • 8 to 10 ounces bacon, cooked crispy
  • ½ cup orange juice
  • 1 lime, juiced
  • 1 teaspoon sugar
  • 1 small red onion, sliced paper thin
  • 1 English cucumber
  • 1 large, seedless watermelon
  • 1 teaspoon red chile flakes (more if desired)
  • ¼ teaspoon cracked black pepper
  • ½ teaspoon salt
  • 2 tablespoons light vegetable oil
  • 2 tablespoons minced Thai basil (may use regular basil, cilantro or parsley mixed with a little mint)
Instructions
  1. Cook bacon until crispy. Drain on a paper towel until cooled then crumble the bacon, set aside.
  2. In a medium bowl, mix the orange juice, lime juice and sugar. Add the onion slices and toss, Set aside.
  3. Peel the cucumber with a potato peel then cut the cucumber into ribbons using the peeler. Cut the ribbons into segments about 4 inches long, if necessary. Set aside.
  4. Cut the watermelon into large, plate sized pieces by cutting the rounded ends off the watermelon then, set the watermelon on the "cut end" and cut the rind off the watermelon making a long rectangular "box" ( should resemble a shoe box). Cut the watermelon into 2 inch slices. Chill. Reserve the excess watermelon to make agua fresas or melon balls or melon popsicles).
  5. Remove the onions from the orange mixture reserving 3 tablespoons of the liquid. Stir the chile flakes, black pepper, salt, vegetable oil and half of the Thai basil into the orange mixture to make a vinaigrette. Taste the vinaigrette to see if more salt should be added, it should taste slightly over seasoned because it is going over all of the cucumbers. Toss the cucumbers in the vinaigrette.
  6. To Assemble:
  7. Place a watermelon square on each plate. Toss the onions, cucumbers and half of the crumbled bacon together with the remaining Thai basil and arrange on top of the watermelon squares.
  8. Garnish with remaining Thai basil and crumbed bacon.
  9. Note: To make an appetizer or side salad portion, cut the watermelon squares in half (making 12 rectangular pieces) then, add the cucumber/onion mixture and garnish.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/watermelon-bacon-salad-cucumber-ribbons-pickled-onions-recipe/