- 1 gallon assorted melons, small dice
- ½ cup EVOO
- ¼ cup fresh mint, chiffonade
- ¼ cup fresh cilantro, chiffonade
- 1 medium red onion, small dice
- 1 TBL salt
Combine all ingredients well. Transfer to storage container, label and date.
At Second Street Bistro, we serve this with our Pork Wings and Ancho Grilled Tuna, but it can be pared with any sort of fish, chicken, pork, salad, etc.
If you like it spicy, add a jalapeno or chipotle pepper! Add some curry paste and peanuts or cashews for a Thai flair. Add some basil to give it an Italian slant.