Watermelon
Watermelon and Feta
From Plenty by Yotam Ottolenghi
Serves 4
10 ounces feta
4 ½ cups large chunks of watermelon
¾ cup basil leaves
½ small red onion, very thinly sliced (optional)
Olive oil
Slice the feta into large but thin pieces, or just break it by hand into rough chunks.
Arrange all the ingredients, except the olive oil, on a platter, mixing them up a little. Drizzle over some oil and serve at once.
From Plenty by Yotam Ottolenghi
Serves 4
10 ounces feta
4 ½ cups large chunks of watermelon
¾ cup basil leaves
½ small red onion, very thinly sliced (optional)
Olive oil
Slice the feta into large but thin pieces, or just break it by hand into rough chunks.
Arrange all the ingredients, except the olive oil, on a platter, mixing them up a little. Drizzle over some oil and serve at once.
Watermelon, Ricotta Salata, Basil, and Pine Nut Salad
Bon Appétit | August 2005
by Cat Cora
3 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 4-pound seedless watermelon, cut into 1/2-inch cubes (about 6 cups)
1/2 pound ricotta salata (salted dry ricotta cheese),* cut into 1/4-inch cubes
1/4 cup pine nuts, toasted
Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
Bon Appétit | August 2005
by Cat Cora
3 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 4-pound seedless watermelon, cut into 1/2-inch cubes (about 6 cups)
1/2 pound ricotta salata (salted dry ricotta cheese),* cut into 1/4-inch cubes
1/4 cup pine nuts, toasted
Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Place watermelon and ricotta salata in medium serving bowl. Drizzle with dressing; toss. Sprinkle with pine nuts.
Summer Punch
From Deep Run Roots by Vivian Howard
Makes 8 cups
“This is the way I want to end every meal. Hell, it’s the way I want to end everything I do. It’s so refreshing, I slurp it up like a dog drinking water… when I’m alone. Otherwise I use a spoon.”
1 quart watermelon rosemary sorbet
1 bottle sparkling rose, chilled
2 cups seedless watermelon, cut into small dice
Watermelon Rosemary Sorbet
1 ½ cups granulated sugar
1 cup water
3 sprigs rosemary
3 pounds watermelon, seeds removed and cut into cubes (about 10 cups)
½ cup lime juice
¼ cup plus 2 tablespoons tequila
Making the sorbet:
In a small saucepan bring the sugar, water, and rosemary up to a boil. Remove it from the heat and let it cool to room temperature, then strain.
Combine the rosemary syrup, watermelon, lime juice, and tequila in the blender and process till it’s smooth. Strain it through a fine-mesh sieve and refrigerate overnight.
The day you want to serve the punch, freeze the sorbet according to the directions on your ice cream machine and transfer it to your freezer for about 2 hours.”
Serve:
Spoon a nice scoop of the sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon dice. Pour the bubbly over and stick a spoon in it. Slurp it or spoon up immediately.
From Deep Run Roots by Vivian Howard
Makes 8 cups
“This is the way I want to end every meal. Hell, it’s the way I want to end everything I do. It’s so refreshing, I slurp it up like a dog drinking water… when I’m alone. Otherwise I use a spoon.”
1 quart watermelon rosemary sorbet
1 bottle sparkling rose, chilled
2 cups seedless watermelon, cut into small dice
Watermelon Rosemary Sorbet
1 ½ cups granulated sugar
1 cup water
3 sprigs rosemary
3 pounds watermelon, seeds removed and cut into cubes (about 10 cups)
½ cup lime juice
¼ cup plus 2 tablespoons tequila
Making the sorbet:
In a small saucepan bring the sugar, water, and rosemary up to a boil. Remove it from the heat and let it cool to room temperature, then strain.
Combine the rosemary syrup, watermelon, lime juice, and tequila in the blender and process till it’s smooth. Strain it through a fine-mesh sieve and refrigerate overnight.
The day you want to serve the punch, freeze the sorbet according to the directions on your ice cream machine and transfer it to your freezer for about 2 hours.”
Serve:
Spoon a nice scoop of the sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon dice. Pour the bubbly over and stick a spoon in it. Slurp it or spoon up immediately.
Watermelon and Arugula Salad
From pinchandswirl.com
Serves 4
For the jalapeño chile vinaigrette:
2 tablespoons fresh lime juice
2 tablespoons champagne vinegar or white wine vinegar
1 tablespoon finely chopped shallot
1/2 small jalapeño seeded and finely chopped
2 teaspoons fresh thyme leaves
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste
For the Watermelon and Arugula salad:
1/2 small watermelon
5 ounces baby arugula
4 ounces feta cut into 1/4-inch squares or crumbled
Kosher salt and freshly ground black pepper to taste
To make the vinaigrette: Combine lime juice, vinegar, shallot, jalapeño and thyme leaves to a blender pitcher and blend until smooth, scrape down sides as necessary. With the blender running, add oil in a steady stream and blend until smooth. Season to taste with kosher salt and freshly ground black pepper. Transfer to small pitcher for drizzling.
For the salad: arrange watermelon, arugula and feta on a serving platter or individual plates. Drizzle salad with desired amount of vinaigrette. Season to taste with kosher salt and freshly ground black pepper. Serve.
From pinchandswirl.com
Serves 4
For the jalapeño chile vinaigrette:
2 tablespoons fresh lime juice
2 tablespoons champagne vinegar or white wine vinegar
1 tablespoon finely chopped shallot
1/2 small jalapeño seeded and finely chopped
2 teaspoons fresh thyme leaves
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste
For the Watermelon and Arugula salad:
1/2 small watermelon
5 ounces baby arugula
4 ounces feta cut into 1/4-inch squares or crumbled
Kosher salt and freshly ground black pepper to taste
To make the vinaigrette: Combine lime juice, vinegar, shallot, jalapeño and thyme leaves to a blender pitcher and blend until smooth, scrape down sides as necessary. With the blender running, add oil in a steady stream and blend until smooth. Season to taste with kosher salt and freshly ground black pepper. Transfer to small pitcher for drizzling.
For the salad: arrange watermelon, arugula and feta on a serving platter or individual plates. Drizzle salad with desired amount of vinaigrette. Season to taste with kosher salt and freshly ground black pepper. Serve.
Watermelon and Red Onion Relish
From Frank Stitt’s Southern Table
Serves 4 to 6
“Crunchy and a little spicy, it is a wonderful embellishment for grilled steak, particularly flank steak or our skirt steak.”
1 medium red onion, thickly sliced
1 cup cubed watermelon (about ½-inch cubes), chilled
2 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar
1 tablespoon chopped mint or chives
1 tablespoon chopped flat-leaf parsley
1 teaspoon finely minced jalapeno
Kosher salt and freshly ground black pepper to taste
Prepare a hot grill or preheat the broiler. Grill or broil the onion slices for 3 to 4 minutes per side, or until evenly charred. Chop the onion slices into ¼-inch pieces.
In a large bowl, combine the watermelon, onion, olive oil, vinegar, herbs, jalapeno, and salt and pepper. Toss, taste, and adjust the seasoning as needed. Cover and refrigerate until chilled.
Serve cold, straight from the refrigerator, for a wonderful crunchy contrast to tender meat hot off the grill.
From Frank Stitt’s Southern Table
Serves 4 to 6
“Crunchy and a little spicy, it is a wonderful embellishment for grilled steak, particularly flank steak or our skirt steak.”
1 medium red onion, thickly sliced
1 cup cubed watermelon (about ½-inch cubes), chilled
2 tablespoons extra virgin olive oil
1 tablespoon champagne vinegar
1 tablespoon chopped mint or chives
1 tablespoon chopped flat-leaf parsley
1 teaspoon finely minced jalapeno
Kosher salt and freshly ground black pepper to taste
Prepare a hot grill or preheat the broiler. Grill or broil the onion slices for 3 to 4 minutes per side, or until evenly charred. Chop the onion slices into ¼-inch pieces.
In a large bowl, combine the watermelon, onion, olive oil, vinegar, herbs, jalapeno, and salt and pepper. Toss, taste, and adjust the seasoning as needed. Cover and refrigerate until chilled.
Serve cold, straight from the refrigerator, for a wonderful crunchy contrast to tender meat hot off the grill.
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Snow's Bend Farm ~ Coker, Alabama ~ 205-394-3561
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