favourite watermelon or melon salad recipes?
I made the Mark Bittman Watermelon Tomato salad this year for the 4th. Some of us loved it, some people thought it was just ok:
I myself love a simple salad of cantaloupe balls, chopped mint and a light toss with a good chardonnay. Let it sit for an hour or so in the fridge ... wow, really good.
Total fan of melon salads here. Nigella's is a favorite. I like the simplicity and the pop pop pop of the colors. Marinated red onion (in lime juice) = a winner. In my experience, watermelon salads are best enjoyed immediately, especially a melon salad containing crumbly cheese. Lots of comments on melon/feta salads on these two threads, and even an idea for a watermelon tequila salad, the penultimate post of the second thread!
Last summer I made up a cantaloupe salad with Thai basil that I love to death! Here's the recipe. Now I just need to plant some Thai basil again!
1 scallion, finely diced
juice and zest of 2 limes
salt and pepper
3/4 c. cilantro leaves, chopped finely
1/3 c. Thai basil leaves, chopped finely
¼ cup mint leaves, chopped finely
1 jalapeño or serrano chile, finely minced
1 t. minced fresh ginger
1 T. extra virgin olive oil
One cantaloupe (2 to 2.5 lbs.), chopped into cubes
1 bunch arugula
Salt and pepper to taste
Put the scallion, lime juice, zest, herbs, chile, ginger, garlic, and oil in a bowl. Combine well and add salt and pepper to taste. Gently ix in the melon, and serve on a bed of greens.
I have posted this previously, but this is just about our favorite melon salad. We have it every 4th of July and at other times.
Melon Ball Salad with Raspberry Vinaigrette
1 small red onion, thinly sliced
3 cups or bite-sized pieces of ripe cantaloupe,
honeydew, watermelon, or other fresh melons
1-2 hearts of Romaine lettuce, cut into 1/4-inch pieces
2 Tbs coarsely chopped or torn basil leaves
1 Tbs coarsely chopped or torn mint leaves
For the vinaigrette:
1/4 cup extra-virgin olive oil
3 Tbs raspberry vinegar
2 Tbs finely chopped basil leaves
1 Tbs finely chopped mint leaves
Salt and freshly ground pepper to taste
Place the onion slices in a small bowl and cover with cold water.
Soak for 20 to 30 minutes, drain, pat dry, and combine with the melon
balls, Romaine lettuce, and herbs. Toss gently to combine and
refrigerate until ready to serve. Whisk together the ingredients for
the vinaigrette and toss gently with the melon mixture immediately
before serving. Serves 6 to 8.
If I have a good purchased raspberry vinaigrette, I will use that.
At a restaurant recently we had a lovely watermelon salad: on the right side of the plate was a small salad of dark greens simply dressed; on the left was a 2 inch square chunk of salted (seedless) watermelon with a small scoop of goat cheese ice cream on top! Very Very yummy.
love the watermelon & feta combo...preferably with balsamic & basil (and occasionally some olives).
another one of my favorites: cantaloupe & honeydew, arugula, red onion, goat cheese, toasted pine nuts and prosciutto (or pancetta) dressed with a Dijon & champagne vinaigrette.