Literally All I Want to Eat is This Watermelon-Cucumber Salad with Tajin

Seriously, it's crazy-good and picnic-ready 🍉🥒🍑

When I happened across a photo of a melon-vegetable salad in

Kate Roxburgh

’s Substack here, I knew I had to have it. Hers is a close adaptation of Nigel Slater’s panzanella. In creating my own, I went entirely off photos of each, creating my dream version of a summer fruit salad. I initially planned to add bread to keep it as a panzanella, but opted out when the base turned out to be so delicious—I felt the bread would only detract from the best parts of the salad, the fresh, lime- and Tajin-drenched fruit. Next time around, I would add some feta and pickled onions, but this version was delicious as-is, and a hit at a recent park picnic with friends!

You will need:

1/2 small watermelon
1 pint cherry tomatoes
3 Persian cucumbers
2 to 3 stone fruit (I used a mix of peaches and plums), ripe but still slightly firm
2 bunches radishes (about a dozen radishes)
1 bunch mint, stems removed and julienned
1/2 bunch parsley, stems removed and chopped
Juice of 1 lime
A glug of olive oil
Tajin and salt, to taste
1 cup feta, optional
Pickled onions, optional
Roasted pepitas, optional (add just before serving, if using!)
Toasted bread pieces, optional (if you prefer a panzanella; again, add just before serving if using!)

How to make it:

Cut the fruit and vegetables into bite-sized, or similar-sized pieces. You should have a roughly equal distribution of each. Toss with the herbs, lime, and olive oil, then add the Tajin and salt to your preference! Serve immediately or bring to a picnic, either chilled or at room temperature.

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