From Frank Stitt’s Southern Table. Serves 4 to 6
This is nice on roasted meat, like steaks and hamburgers. Flank steak is good.
1 medium red onion, thickly sliced
1 cup cubed watermelon(1/2 inch cubes) chilled
2 tbs olive oil
1 tbs champagne vinegar, (white will work)
1 tbs chopped mint or chives
1 tbs chopped flat-leaf parsley
1 tsp of finely minced jalapeno
Kosher salt and ground black pepper
Grill or broil the onion slices for 3 or 4 minutes per side, or until evenly charr3d. Chop the onion slices in ¼ inch pieces.
In a large bowl, combine the watermelon, onion, olive oil, vinegar, herbs, jalapeno, and salt and pepper. Toss, taste, and adjust the seasoning as needed. Cover and refrigerate until chilled. Serve cold straight on the meat just off the grill.