Saturday, August 3, 2013

Fresh Organic Watermelon Salad

For this recipe adapted from Woman’s Day magazine, you can use either red melon or yellow melon or a combination of both.

There are many ways that you can play around with this recipe. Instead of organic mint leaves, you can also use basil leaves, which has a nice minty and subtly sweet flavor that goes well with the watermelon and feta cheese. Oregano also works well with this recipe. You can also use a mixture of oregano, basil and mint for more texture, flavor and aroma. While feta cheese is the best kind of cheese for use in this recipe because of its texture and flavor, you can also use other kinds of goat’s cheese, Gorgonzola, or blue cheese. You can also top the watermelon salad with pistachios, walnuts, almonds, or pecans for a bit of a crunch.

A creative way to serve and present watermelon salad is inside the rind of the watermelon. To do this, slice the watermelon lengthwise in half. Scoop out the watermelon with a melon-baller or with a spoon, making consistent and neat round shapes from the flesh of the watermelon and hollowing out the inside and leaving the rind for later use. You can use large watermelons for a centerpiece in a buffet or use smaller sized watermelons for personalized salad for each person. Once you’re done tossing the salad, place it back in the rind. You can trim the bottom half of the watermelon “bowl” to make sure that it is steady on the surface and stays in place when you serve it.

4 cups fresh seedless organic watermelon, diced and chilled (can use either red or yellow melon or a combination of both)
1 cup organic feta cheese, diced
1/2 cup fresh, organic mint leaves, shredded
2 tbsp. virgin olive oil
Freshly ground black pepper, to taste

 1. In a large serving bowl, combine all ingredients. Toss lightly to mix.
 2. Place in refrigerator and allow to chill for at least 1 hour. Serve chilled.

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