We start with the only really expensive, peel and cut the watermelon. I prefer to use some striped variety, smaller and more manageable, there are even some without seeds. We take the opportunity to prepare it whole and use only the amount that we need for the salad, saving the rest.
Arrange the watermelon cut into bite-size cubes on a platter. wash the chilli and the cucumber. Finely chop the portion of chili we want, depending on the tolerance level of spicy. cut the finely julienned onion and add everything to the fruit.
Cut thinly sliced cucumber and drain the mozzarella pearls. Add to salad. For the anchovies I prefer remove excess salt from the preserve, although it goes to taste. Cut into two or three pieces, or leave whole, and incorporate.
Season, add a little lemon zest and dress with a good extra virgin olive oil. You can also add some fresh herbs, such as mint, parsley, tarragon or dill.
With what to accompany the watermelon salad
Is watermelon, mozzarella and anchovy salad we can take it as a first course, in a good portion at dinner or as a garnish for grilled meat and fish. I like to always have some bread or crispy toast to dip the juices in, and leftovers hold up well in a Tupperware container in the fridge.