Watermelon, Endive, and Fig Salad
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk
Less of a recipe and more of a serving suggestion, this combination of sweet and salty flavors and crunchy and juicy textures is the perfect side salad or a cocktail hour snack platter. The contrasting ingredients are united by a super simple lemon vinaigrette and, of course, a sprinkle of flaky salt.
Recipe information
Yield
4–6 servings
Ingredients
¼ cup fresh lemon juice
3 Tbsp. extra-virgin olive oil
1 Tbsp. honey
Kosher salt, freshly ground pepper
½ baby seedless watermelon (about 2½ lb.), sliced into 3" triangles (rind left on)
3 red endive, leaves separated
8 oz. fresh Mission figs, halved lengthwise
1 cup Castelvetrano olives
Flaky sea salt
Preparation
Step 1
Whisk lemon juice, oil, and honey in a small bowl to combine; season with kosher salt and pepper.
Step 2
Arrange watermelon, endive, figs, and olives on a platter in sections. Drizzle dressing over and sprinkle with sea salt.
