Mann’s RomaBlend™ Del Monte® Watermelon Salad with Pickled Red Onions, Feta & Mint
Serves 6
For the Pickled Onions
  1. 2 cups white vinegar
  2. 1/2 cup sugar
  3. 1/4 cup salt
  4. 1 teaspoon coriander seeds
  5. 1 teaspoon black peppercorns
  6. 8 chiles de arbol
  7. 3 cups water
  8. 3 red onions, sliced
For the Vinaigrette
  1. Juice of 1 lime
  2. 1/2 teaspoon honey
  3. 1/2 teaspoon sugar
  4. 1/2 teaspoon Dijon mustard
  5. 2 tablespoons extra virgin olive oil
  6. 1 tablespoon canola oil
For the Salad
  1. 4 cups cubed Del Monte® watermelon
  2. 1 cup Del Monte® tomatoes, halved
  3. 4 springs fresh mint, torn
  4. 1/4 cup pickled red onions
  5. 1 ounce lime vinaigrette
  6. 2 cups Mann’s RomaBlend™ salad greens
  7. 2 ounces feta cheese
  8. 1/2 ounce vin cotto
For the Pickled Onions
  1. In a non-reactive pan, combine the first six ingredients in the pickled onions portion. Simmer until the sugar & salt dissolve. Remove from the heat, & add the cold water. You now have your picking brine.
  2. In a mixing bowl, add the sliced onions. Pour the pickling brine over them & stir to combine.
  3. Cover & chill for 24 hours. The onions will keep up to 2 weeks in the refrigerator.
For the Vinaigrette
  1. In a small mixing bowl, whisk together all the ingredients except the oils.
  2. While whisking, slowly add the oils in a slow stream until emulsified.
  3. Season to taste with salt & pepper.
For the salad
  1. In a large mixing bowl, add the first five ingredients & toss to combine.
  2. On a plate or shallow pasta bowl, place the RomaBlend™ at the base. Arrange the Del Monte® watermelon salad on top of the greens, and sprinkle the feta on top. Drizzle vin cotto over the salad in a zig-zag motion.
  3. Repeat with the remaining plates & serve immediately.
Del Monte Fresh Produce N.A., Inc