marshallfree_watermelon
photograph by Rex Yau

“The thing I love about this recipe is that it can function as a side dish or a refreshing dessert. The dressing works well with substitutions too, like cantaloupe, peaches, or mangoes. And if you really want to set it off, add some crumbled feta.”
– Chef Jay Pierce

Download a PDF of this recipe.

6 cups watermelon chunks
¼ cup lime juice
¼ cup mint, chiffonade
¼ cup honey
2 teaspoons Kosher salt

In a large mixing bowl, dissolve honey and lime juice. Once combined, add watermelon and mix well. Season with salt. Allow the ingredients to marry and rest for at least 5-10 minutes. Garnish with mint.

About The Marshall Freehouse


The Marshall Free Housemarshall-freehouse-about is a “Gastropub and Gathering Place” in Greensboro, North Carolina. The Marshall is quickly becoming a fixture of the local scene since the addition of Mark Weddle behind the bar and Jay Pierce in the kitchen. Each day they engage an extensive network of farmers, artisans, distillers, and breweries throughout North Carolina. Their lighthearted yet thoughtful approach to classic dishes and libations result in great tasting food and carefully crafted cocktails that are grounded in tradition and “wink” with a modern twist.

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Jay Pierce is the Executive Chef of The Marshall FreeHouse in Greensboro, NC, making good use of more than twenty five years in kitchens from coast to coast. Jay took the helm of the UK-inspired gastropub after returning to Greensboro from Charlotte, where he was the Executive Chef at ROCKSALT, focusing on sustainable seafood. He has spent over seven years with Emeril Lagasse’s restaurants and an additional eight years exploring the underappreciated foodways of the North Carolina Piedmont, as the executive chef for Lucky 32 Southern Kitchen in Greensboro and Cary. His celebration of the area’s traditions and farmers brought its recipes and pantry local acclaim, enlivening menus with many locally-sourced ingredients. He has always found ways to tell the stories behind the food, as a contributor to Our State’s website, columnist for 1808 magazine and with essays published in Local Palate, Edible Piedmont, Savor NC, and Beer Connoisseur, as well as on CNN’s Eatocracy blog and as a guest blogger for The Local Palate magazine and A Chef’s Life. In March 2015, UNC Press published Jay’s first book, Shrimp, as part of the Savor the South collection.