Watermelon Salad Recipes | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Watermelon Salad – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Watermelon Salad

Watermelon is one of the edible geniuses in the Cucurbitaceae family, also called the gourd family. The most important family members comprise five genuses:

  • Citrullus: watermelon and some other melons.
  • Cucurbita: squash (including pumpkin), summer squash (yellow squash, zucchini), some gourds.
  • Cucumis: cucumber, some melons.
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    Non-edible members include:

  • Lagenaria: inedible (decorative) gourds
  • Luffa/loofah: a fibrous fruit that provides the loofah scrubbing sponge
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    Sweet melons have long been an anticipated summer treat. Pperhaps the most beloved is watermelon: sliced and eaten as hand fruit; sipped as juice, in cocktails, fruit soup and smoothies; made into dessert as fruit salads, popsicles and sorbets; grilled as a side; added to salsa; and so much more.

    Today’s tip: Consider adding watermelon to your salads. It fits as easily into savory salads as sweet fruit salads.
     
    WATERMELON SALAD INGREDIENTS

    Mix and match watermelon with these ingredients:

  • Cucumber (check out the different types of cucumber)
  • Cheese: bocconcini (mozzarella balls), feta, goat cheese, ricotta salata, other cheese
  • Fruit: berries, citrus, cherries, dried fruit (cherries, cranberries, raisins, etc.), heirloom tomatoes, mango, other melons
  • Greens of choice: bell peppers, endive, mesclun, romaine, radicchio
  • Onion: chive, red onion, scallion, sweet onions (consider pickling the onions)
  • Fresh herbs: basil, cilantro, mint, parsley
  • Protein: grilled chicken or seafood
  • Spicy: baby arugula, jalapeño, radishes
  • Also: pistachios, roasted beets, water chestnuts, whole grains for grain bowl, summer squash
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    Dressings

  • Balsamic vinaigrette
  • Blue cheese dressing (light!)
  • Honey-lime vinaigrette
  • Infused olive oil (citrus, herb)
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    RECIPE: WATERMELON CAPRESE SALAD

    This festive salad [photo #2] can be the appetizer or the fruit and cheese course. It was created by Gina Homolka of SkinnyTaste.com.

  • You can combine the ingredients below into a standard watermelon salad with a balsamic dressing (cube the watermelon and cheese)
  • If you don’t have a large star-shaped cookie cutter, use another shape.
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    Ingredients For 8 Servings

  • Half seedless watermelon, in 16 1/2-inch slices
  • 8 thin slices fresh mozzarella
  • 1 cup baby arugula
  • 2 teaspoons extra virgin olive oil
  • Coarse sea salt or kosher salt
  • 2 tablespoons balsamic glaze (buy or make your own)
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    Plus

  • 4-inch star-shaped cookie cutter
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    Preparation

    1. CUT 16 from the watermelon. Save the trimmed watermelon for another use.

      Watermelon Salad

    Watermelon Caprese

    Balsamic Syrup

    Watermelon On Vine

    [1] Watermelon and cucumber: cousins in a simple salad with red onion (photo courtesy WinesOfSicily.com). [2] An artistic version from Gina Homolka. See more of her inspired recipes and photos at SkinnyTaste.com. [3] Homemade balsamic glaze (photo courtesy EatBoutique.com). [4] Watermelon on the vine (photo by Fred Hsu | Wikipedia).

     
    2. ARRANGE the watermelon on a platter or individual plates. Top each with the mozzarella, arugula, 1/4 teaspoon olive oil and a pinch of salt. Top with a watermelon star, drizzle with balsamic glaze and serve.
     
    CHECK OUT THE HISTORY OF WATERMELON
     
    WHAT IS BALSAMIC GLAZE?

    Balsamic glaze is balsamic vinegar reduced into a syrup.

    It can be used on savory and sweet foods.

  • No added sweetener is needed for savory uses: aged hard cheeses*, eggs, grilled meats).
  • Consider adding sweetener only if you plan to use the glaze on sweet dishes: berries, cooked fruit dishes, fruit salad, ice cream, pudding).
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    The better the balsamic vinegar, the better the glaze.
     
    Ingredients

  • 16 ounces balsamic vinegar
  • Pinch of coarse salt
  • Optional: 1/4 teaspoon honey or sugar
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    Preparation

    1. BRING the vinegar to a boil in a small, heavy saucepan. Reduce to a simmer and cook until thick and syrupy, about 15 minutes. (The glaze will further thicken when it cools.)

    2. REMOVE from the heat; taste and stir in the optional sweetener and salt. Let cool completely.

    3. STORE in the fridge in an airtight jar.

     
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    *Hard aged cheeses include Cheddar, Cheshire, Emmental, Gouda, Gruyère, Mimolette and Parmesan/Parimigiano Reggiano, among others. It is also delicious with Roquefort and other strong blues, and with over-ripe bloomy-rinded cheeses like Brie and Camembert.

      




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