This recipe for a Blackberry Watermelon Salad combines shallots, apple cider vinegar, Thai chili, and olive oil for a simple, but amazingly flavorful side dish! Created by Chef Gregory Gourdet for a bright and berry-ful summer menu, this quick pickle Oregon blackberry and watermelon salad will compliment Chef Gourdet’s Blackberry Grilled Chicken for a meal you will be making on repeat!
Recipe by Chef Gregory Gourdet of Kann Winter Village
1 large shallot, sliced thin
1 teaspoon kosher salt
1 cup Oregon blackberries (fresh or thawed frozen)
2 pounds large watermelon cubes
¼ cup apple cider vinegar
½ small bunch cilantro, lightly chopped
1 small hot chili, minced
Flaky sea salt, for finishing
Extra virgin olive oil, for finishing
Step 1
Season shallots with kosher salt, toss well and let sit for 10 minutes.
Step 2
Combine everything except for flaky sea salt and olive oil in a large bowl and toss well.
Step 3
Finish salad with flaky sea salt and olive oil to taste. Serve with Oregon Blackberry Grilled Chicken and enjoy!