If your watermelon isn’t very sweet, force it to be savory. That’s what I’ve done by adding the peppery bite of radishes and onion and a three-ingredient vinaigrette. With mint strewn all over the juicy fruit, this whole salad ends up being super-refreshing.

　　

Ingredients

8 servings

　　Kosher salt and freshly ground black pepper

　　1 bunch red radishes, cut into ⅛-inch slices

　　2 tablespoons red wine vinegar

　　4 teaspoons extra-virgin olive oil

　　½ red onion, cut into thin slivers

　　4½ pounds watermelon (1/4 of a large melon), rind removed, flesh cut into 1-inch cubes

　　2 tablespoons torn mint leaves

　　

Step 1

Dissolve a spoonful of salt in a large bowl of ice and water. Add the radishes and let sit for a few minutes to crisp.

　　

Step 2

Whisk the vinegar, oil, and 1 teaspoon salt in a large bowl. Drain the radishes and add to the bowl, along with the onion and watermelon.

　　

Step 3

Gently toss with your hands to coat evenly.

　　

Step 4

Spread on a serving platter, grind pepper all over, and top with the mint.

　　From Carla Hall's Soul Food: Everyday and Celebration © 2018 by Carla Hall. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.