Watermelon Summer Salad

Looking for the perfect summer salad? This recipe from Chef Brett is light, bright, and bursting with flavor. Sweet watermelon, juicy tomatoes, and crisp cucumber pair beautifully with fresh herbs, a tangy citrus-fish sauce dressing, and crispy fried shallots and garlic for added crunch. It’s a crowd-pleaser for backyard barbecues, potlucks, or any warm-weather meal.

Project Angel Heart Registered Dietitian Zachary Hedden notes that this refreshing salad is both hydrating and nutrient-rich, thanks to water-packed ingredients like watermelon and cucumber. Tomatoes, chili, cilantro, and watermelon provide antioxidants such as vitamins A and C, as well as lycopene, which support immune function and help reduce inflammation. Fresh mint aids digestion, while extra virgin olive oil adds heart-healthy fats. Lightly seasoned with fish sauce, lemon juice, and a touch of sugar, this dish delivers bold Southeast Asian flavors with minimal added sugar.

Serves 6-8 people

watermelon
  • 3 cups canola oil (for frying)
  • 2 shallots, thinly sliced (mandoline recommended)
  • 2 garlic cloves, thinly sliced (mandoline recommended)
  • Pinch of sea salt or kosher salt
  • 1 small to medium watermelon, cut into 2-inch cubes and seeded
  • 1 English cucumber, smashed and diced into 1-inch pieces
  • 1–2 medium heirloom tomatoes, cored and cut into wedges
  • 1 Fresno chili, thinly sliced (mandoline recommended)
  • 1/2 bunch fresh cilantro, roughly chopped
  • 3-4 sprigs fresh mint, leaves picked
  • 1-2 lemons, juiced
  • 2 tablespoons fish sauce
  • 1 tablespoon cane sugar or granulated sugar
  • 2 tablespoons extra virgin olive oil

Pour canola oil into a small to medium pot. Add the sliced shallots and garlic to the pot and turn the heat to medium-high. Using a slotted spoon, stir the shallots and garlic as the oil heats up, making sure they cook evenly.

Once the shallots and garlic are golden brown, remove them with a slotted spoon and place on paper towels to absorb excess oil. Season with salt to taste. Tip: The leftover infused oil can be reserved and used for sautéing vegetables, proteins, or other ingredients in future recipes.

In a large mixing bowl, combine watermelon, cucumber, tomatoes, Fresno chili, the fried shallots and garlic, cilantro, and mint. Add lemon juice, fish sauce, sugar, olive oil, and salt. Toss gently until evenly coated.

Taste and adjust seasoning—add more lemon, fish sauce, or sugar to your liking.

Serve and enjoy!