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8 cups finely diced seedless watermelon (about 6 pounds with the rind) (see Tip)
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1 medium cucumber, peeled, seeded and finely diced
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1/2 red bell pepper, finely diced
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1/4 cup chopped fresh basil
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1/4 cup chopped flat-leaf parsley
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3 tablespoons red-wine vinegar
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2 tablespoons minced shallot
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2 tablespoons extra-virgin olive oil
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Tip: Melon selection & storage:
Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness.
At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist.
Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
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