Serves 4This 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
Reviewed 6/19/2017