Follow on Twitter

See on Pinterest

Follow Me on Pinterest
Instagram Follow on Instagram

Thursday, August 9, 2018

Watermelon Salads

No other produce screams summer quite like watermelon. It could be its refreshing sweetness or even the burst of color that adds a bit of brightness to your plate. It's hard to beat the simple pleasure of biting into a juicy slice of watermelon. 

Watermelon and Grape Salad with Feta and Basil
Two favorite summer flavors, watermelon and tomato, mix with red onions, basil, lime juice and feta cheese for a fruit salad that tastes like summer.
Makes: 6 cups (4 servings of 1½ cups each)
Ingredients:
  • 6  heaping cups 1-inch watermelon chunks, seeds removed
  • 1/2 cup diced grape tomatoes
  • 1 ½ cups chopped green grapes, halved
  • ½ cup red onion, quartered and thinly sliced
  • ¼ cup fresh basil, chopped
  • 1 ½ TB. extra virgin olive oil
  • 3 TB. fresh lime juice
  • Salt and pepper to taste
  • ½ cup crumbled or cubed feta cheese
  • Optional toasted diced almonds
Directions:
  • Combine watermelon cubes, grapes, tomatoes, red onion and basil in a large bowl.
  • Whisk olive oil, lime juice, salt and pepper together in a small bowl. Pour over watermelon mixture.  Toss lightly.
  • Sprinkle feta cheese over salad and serve immediately. Refrigerate leftovers.

Watermelon-Heirloom Tomato Peach Salad
This summer salad features seasonal tomatoes, watermelon, and peaches to create a sensationally delicious side dish This salad is vibrant in color and explodes with juiciness. Since tomatoes and watermelon both release a lot of moisture yellow cherry tomatoes were used. They have less moisture than the larger variety. Adding in Colorado peaches to the salad mixture was a bit of piece de resistance  though that meant one less peach from my coveted stash.

Advance prep: Cut melon into cubes, sprinkle with a little sugar to draw out moisture and drain in a colander. Halve tomatoes, sprinkle with salt to draw out moisture and set out on paper towels for 10 minutes. Proceed with recipe directions.

Cook’s notes: Advance prep: Cut melon into cubes, sprinkle with a little sugar to draw out moisture and drain in a colander. Halve tomatoes, sprinkle with salt to draw out moisture and set out on paper towels for 10 minutes. Proceed with recipe directions.

Ingredients:
  • 2 TB. extra-virgin olive oil or lemon olive oil
  • 1 TB. chopped mixed herbs (parsley and basil) or 1/4 cup fresh basil leaves, torn
  • 1-1/2 TB. white balsamic vinegar or Lemongrass Mint Balsamic
  • 1 tsp. fresh lemon juice
  • 1 TB. honey
  • 1/4 tsp. salt
  • 1 cup yellow cherry tomatoes, halved
  • 2 cups red seedless watermelon, cubed
  • 2 cups peaches, diced
  • optional 1 cup blueberries
  • 1/3 cup vertically sliced red onion
  • 1/2 cup crumbled feta cheese or fresh mozzarella cheese torn into 1 inch pieces
Directions: 
  • Whisk together olive oil, vinegar and juice. Add in salted tomatoes, watermelon, peaches, herbs and red onion; toss to coat. Chill in refrigerator 30 minutes. 
  • Drain salad mixture in a colander, sprinkle with cheese; toss gently before serving.

1 comment:

  1. I never know what to do with watermelon except to eat it on its own. While watermelon can certainly stand alone, I'm definitely looking forward to trying these salad combinations. They sound delish! I'll pinning and tweeting this. Greetings from the Inspire Me Monday linky.

    ReplyDelete

EASTER TREATS

An Easter treat that's gluten-free, easy to prepare, and naturally sweetened. Almond Cake with Yogurt Topping and Fresh Berries Cook'...