This sweet and savory salad is a natural combination if you grew up eating salt on ice-cold watermelon. Made with watermelon, tomatoes, and feta cheese, this summertime-perfect salad is also delicious on a bed of prosciutto or capicola.
4 cups cubed or balled watermelon or muskmelon
1 pint cherry, grape, or pear tomatoes, cut in half
Place melon and tomatoes on a large platter or individual serving plates. Sprinkle cheese and watercress evenly on top. Drizzle with olive oil and vinegar; sprinkle with mint. Season with sea salt and pepper.
This salad came together in less than a minute with cubed watermelon and a micro-green watercress mixture - fantastic! Interesting contrasts and flavors that work together surprisingly well!
July 04, 2011
Like the previous reviewer, I wasn't sure about this recipe, but kept coming back to it, and finally decided to try it for our barbecued ribs dinner. It was perfect! Cool and refreshing, with a bit of bite from the cress and balsamic vinegar, it was a great contrast to the spicy ribs. There wasn't any left; even the kids ate it up. I made the recipe as stated. After making the melon balls the night before, the rest of the salad went together quickly. I used a medley of cherry tomatoes- red, yellow and green- for extra color contrast. A delicious summer salad!
July 11, 2010
Wow!After reading the review of the one person I clicked it away only to let it roll around in my mind...and go back to it.It really sounded good to me and I was right. I used mache and we loved the contrast of sweet melon and salty feta surrounded by balsamic vinegar that is so good with fruit! We will make this again for sure! Served with butterflied chicken breast and a glass of chilled dry rose. Perfect summer meal and lesson learned trust your instincts!
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