Watermelon Salad
- Daniel
- Jul 27, 2023
- 3 min read
Updated: May 20
I must admit, I've hopped onto the watermelon craze bandwagon too! And today, I'm excited to share some tricks and tips that many tend to keep to themselves. This recipe combines two types of watermelon: vibrant red and sunny yellow, not only for a stunning color contrast but also for a delightful medley of flavors.
Before we dive in, here's my first tip - remove as many watermelon seeds as humanly possible. While they are technically edible, I find they can disrupt the salad's texture and taste when bitten into.
Now, let's talk about managing the watermelon's juiciness. Tip #2 - avoid preparing the salad too far ahead of time. As the watermelon sits, it releases a lot of water, making the entire salad watery and soggy. The best approach is to toss and combine the ingredients just before serving. A brilliant idea I tried was setting up a salad stand where guests could prep their own bowls of this refreshing goodness.
Ah, tip #3 is an interesting one. While we often chill fruits in the fridge, you might want to leave the watermelon at room temperature. This way, it stays fresh and crisp, enhancing the overall salad experience. I must admit, I've tried both ways, but perhaps watermelon in Singapore is different.
Lastly, tip #4 focuses on our beloved feta. Instead of mixing it in, use it as a delightful garnish. When tossed with the dressing, feta tends to melt, altering the taste and aroma. To maintain that distinct feta flavor, sprinkle it on top and savor each bite.
So there you have it - a watermelon salad with a twist of tips and personal insights. I hope you'll have a blast making this recipe and experimenting with the flavors. Embrace the watermelon craze and let the summer vibes flow!
Ingredients:
(Serve 12)
Watermelon, 2 Large I'm using a combination of red and yellow watermelon
Red Onion Finely Diced, 1
Cucumber, 1 Large
Kalamata Olives Pitted Coarsely Diced, A Handful
Extra Virgin Olive Oil, For Dressing
Verjuice, For Dressing or Fresh Lemon/Lime Juice and Zest
Dried Mint, For Seasoning
Sumac, For Seasoning
White Sesame Seeds, For Seasoning
Black Sesame Seeds, For Seasoning
Gochugaru, For Seasoning
Sea Salt, For Seasoning
Black Pepper, For Seasoning
Simple Pesto Homemade, For Dressing
Feta, For Garnishing
Equipment:
Large Salad Bowl
Directions:
Please visit my "Panzanella Salad" for the Simple Pesto recipe.
Prep the Watermelon
Wash the watermelon thoroughly.
Slice the flesh from the rinds and set rinds aside for another recipe.
Coarsely dice the watermelon and remove as many seeds as possible.
Keep the diced watermelon at room temperature until ready to serve.
Prepare the Onion and Cucumber
In a small bowl, combine warm water and salt.
Add sliced onion and mix well.
Set aside to soak briefly, then drain and discard the liquid.
Slice the cucumber in half, scoop out the seeds, and coarsely dice.
Assemble the Salad (Per Serving)
In a salad bowl, add a couple of servings of watermelon.
Add a handful of soaked onion, diced cucumber, and olives.
Drizzle in a few tablespoons of olive oil, 1 tablespoon of verjuice, and 1 tablespoon of simple pesto.
Season with mint, sumac, sesame seeds, gochugaru, salt, and pepper.
Toss until well combined.
Garnish and Serve
Top with crumbled feta.
Serve immediately.
Repeat the process fresh for each serving.
Refreshing...
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