WATERMELON SALADS
Three versions of watermelon salad that make the best of the season. Try them all or take different ideas from each and make your own. All are simple, refreshing, and will stand alone for a light meal or pair with anything grilled (including the watermelon)!
Tomato and Watermelon Salad
By Sam Sifton in New York Times Cooking; featured in How to Make a Perfect Summer Feast
Yield:6 to 8 servings
INGREDIENTS
- 4 to 6 large tomatoes, ideally heirloom varieties, cut into 1¼-inch cubes
- 1small seedless watermelon, cut into 1¼-inch cubes
- 1teaspoon kosher salt
- ¼cup extra-virgin olive oil
- 2tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper to taste
- 1cup feta cheese, torn into large crumbles
PREPARATION
Step 1: Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Step 2: Whisk together the oil and vinegar and season with salt and pepper to taste.
Step 3: Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
Greek-Style Watermelon Salad
By Mark Bittman in New Your Times Cooking; featured in Watermelon All Day Long
Yield:4 servings
INGREDIENTS
- 3cups cubed watermelon
- 2large ripe tomatoes
- 1medium cucumber
- 1small red onion
- ⅓cup pitted kalamata olives
- ⅓cup crumbled feta
- Some chopped parsley and mint
- Olive oil and red-wine vinegar
- Salt and pepper
PREPARATION
In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; ⅓ cup pitted kalamata olives; ⅓ cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
Watermelon and Feta Salad
By Eric Kim in New York Times Cooking; featured in 20 Easy Salads for Every Summer Table
Yield:4 servings
INGREDIENTS
- 2pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
- 2tablespoons white or red balsamic vinegar
- Salt
- 1(6-ounce) block Greek feta, thinly sliced into large, irregular pieces
- 3tablespoons extra-virgin olive oil
- Freshly ground black pepper
- Leaves from 1 sprig basil, larger leaves torn
PREPARATION
Step 1: On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
Step 2: Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
Step 3: Drop the basil leaves over the watermelon and feta. Serve immediately.
