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Cured Watermelon Crudo with Thyme

William Brinson

Servings: 4

This is one of my favorite ways to start or finish a summer meal—it’s tantalizing enough to get your taste buds going and refreshing enough to cleanse your palate. The key here is to retain the shape of the melon once it’s cut; you want it to look cubed and pristine, almost like tuna sashimi.

This recipe is excerpted from Flavor Exposed. Read our review.


  • 2 cups seeded cubed watermelon (1-inch cubes)
  • 2 tsp. kosher salt
  • 1 Tbs. fresh thyme leaves
  • 3 Tbs. olive oil
  • 1/4 tsp. freshly ground black pepper


  • Put the watermelon on a sheet pan and sprinkle it with the salt. Place it in the fridge to chill for 30 minutes.
  • Remove the watermelon from the fridge, add the thyme, olive oil, and pepper and toss very gently to combine. Serve immediately.

    flavor exposed cookbook sosa


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