Wednesday, August 11, 2010

Watermelon Salad

Serves 4

This colorful salad makes a great addition to any summer cookout. Try making with feta cheese instead of goat cheese and/or mint instead basil.



Combine:
2 to 3 cups watermelon in bite-sized chunks, seeds removed
2 small ripe tomatoes, quartered

Toss with:

2 T prepared balsamic vinaigrette dressing
2 to 3 T chopped fresh basil

Top with:

2 to 3 oz fresh goat cheese, crumbled

July 2014: Alexandra just sent me a Jacques Pepin recipe for Watermelon Salad with Feta and Mint which she had successfully made for a recent picnic in Washington Park (Portland, OR).  A perfect salad for the hot weather Portland has been having.  Note --- this recipe serves 12 and according to Alexandra does not keep that well. Scale accordingly.

In a large bowl whisk together:

1/3 c extra virgin olive oil
3 T lemon juice
2 t Kosher salt [I would use less]
1 t Tabasco
1/2 t finely ground pepper

Then add:

1 eight-pound seedless watermelon , scooped into balls using melon baller or cut into 1 1/2" square chunks (10 cups)
1/2 pound feta cheese, crumbled (2 cups)
1 1/4 c pitted Kalamata olives (optional)
1 small, sweet onion, cut into 1/2" dice

Toss then garnish with:

1 c mint leaves, coarsely chopped