Watermelon, Endive, and Fig Salad

Name: Watermelon, Endive, and Fig Salad
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

By Anna Stockwell

May 21, 2019

Image may contain Plant Fruit Food Watermelon Melon Dish and Meal

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 notes

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