This is a delicious salad loaded with lots of flavor. It has a little bit of everything; it’s sweet, spicy, hot, and cool and refreshing all in one bite. You really have to give it a try. I made the salad with ¼ cup sriracha sauce and I’ve cut the amount in half to accommodate taste buds that can’t take the heat. Try it as written, you can easily add another 1/8 cup of the sriracha if you want to crank up the heat. If you are seriously challenged when it comes to tolerating a little spice with your food, add a little less of the diced fresh jalapeno as well.
This can easily be made a few hours ahead and is perfect to pack and take on a picnic. If a barbeque is on your calendar for the 4th of July, this would be a perfect addition to any menu. This is a recipe I found on epicurious, I’ve made a few changes, it was originally paired with grilled flank steak. I think it would be great with any summer meal. I hope you give it a try!
1/8 cup hot chili sauce (such as sriracha)*
1/4 cup olive oil
1/4 cup white balsamic vinegar
1 large bell pepper, cut into 1/2-inch squares
½ cup finely diced jalapeño pepper
¼ cup chopped fresh mint leaves
8 cups seedless watermelon cut into 1 or 1 ½ inch cubes
Add all ingredients to a large salad bowl. Gently toss and let marinate for a couple of hours at room temperature. DO AHEAD: Can be made 8 hours ahead, just refrigerate until you are ready to serve.