Watermelon salad - step-by-step instructions

Watermelon: better than water. As unobtanium is to metals, so watermelon (anguria, cocomero) is to fluids. The antidote to sunstroke and tanned-lean-body-envy, its ice cold, sweet, crispy succulence is best appreciated with a counterpoint of something tangy (in our case, raw Tropea onion), aromatic (in our case, fresh oregano), and salty (in our case… salt).

You will need:

A plate

A (sharp) knife

A little salt


  • Take the skin off the watermelon, and cut it into slices about 4mm thick
  • Slice the onion as thinly as you can (ideally the slices should be almost transparent)
  • Spread the watermelon slices on the plate, overlapping them so that there are no gaps
  • Scatter the onion and oregano on top, and then dress liberally with the seasoned olive oil


ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain alliums.