Please consult the OU's guidelines for checking fruits and vegetables.

Watermelon Salsa
This recipe is kosher for Passover.
Watermelon Salsa Eileen Goltz | Pareve

Makes 4-6 servings.

3 cups watermelon, diced medium
1/2 cup red onion, diced small
1/2 cup sweet red pepper, medium
1/2 cup Florida tomato, diced medium
1 teaspoon jalapeno pepper, minced
1 tablespoon garlic, minced
2 tablespoon fresh cilantro, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 1/2 tablespoon Balsamic vinegar
1/4 cup olive oil
salt and pepper to taste


In a bowl combine all ingredients, toss gently and refrigerate for 2 hours. Serve cold or slightly warm with your favorite fish or chicken. Makes 4-6 servings.