Joey Altman

Chef, Consultant, Spokesperson & Educator

Watermelon, Tomato and Cucumber Salad with Pink Peppercorn

Serves 6

½ of a medium size seedless watermelon, rind cut off and cut into a 1” cubes

2 tablespoons Balsamic Vinegar

2 tablespoons *Saba

1 teaspoons sea salt

1 large shallot, peeled and sliced thinly crosswise

Juice from 1 lemon

1 English cucumber, peeled, ¼’ed lengthwise, seeded, cut into ½” cubes

1 large heirloom tomato, cored and cut into ¼” cubes

¼ cup mint leaves, chopped

1 tablespoon pink peppercorns, lightly crushed

2 tablespoons extra virgin olive oil

coarse sea salt



1.    Place the watermelon in a mixing and gently toss with balsamic, saba and salt.

2.    Place the sliced shallots and lemon juice in large bowl and marinate refrigerated for 15 minutes. 

3.    After the shallots had a chance to macerate add the cucumber, tomatoes, mint, pink peppercorns, sea salt and the olive oil and toss to combine.

Spread the watermelon out on a platter and topwith the cucumber tomato salad and serve


   * Saba is made from slow-cooked grape must of Lambrusco and Trebiano grapes, Saba is made using the same method used for producing balsamic vinegar, only the process stops once the must is reduced by 1/3. This caramelized the sugars and concentrates de flavors, and it is then bottled immediately afterwards. From the family owned and run Acetaia San Giacomo of Reggio Emilia