Cooking Classics
The Technique
Watermelon-Feta Salad With Cilantro-Lime Vinaigrette
Watermelons are one of the most iconic warm weather fruits. When chilled & diced, they make lovely additions to all sorts of summer recipes. Watermelon-Feta Salad With Cilantro-Lime Vinaigrette is a salty-sweet blend of fresh from the garden taste. The citrus in the vinaigrette balances the sugary flavor flawlessly while the cilantro & feta add lovely savory notes. Watermelon is quite versatile as it can be paired with a combination of other classics such as blackberries & blueberries. Try them with Pecan Chicken Salad over a bed of spinach greens with or use the fruit with vine ripened tomatoes & fresh herbs for an effortless side dish that can accompany Smoked Chicken, grilled pork tenderloin or thinly sliced Classic Flank Steak for entertaining menus made simple. Be sure this beautiful combination of flavors has an invitation to your next seasonal social.
Watermelon-Feta Salad With Cilantro-Lime Vinaigrette
makes 8 servings
1/2 cup fresh lime juice
1/2 cup olive oil
2 Tbsp honey
1/2 tsp kosher salt
2 Tbsp chopped fresh cilantro
Freshly ground pepper
8 cups arugula
2 2/3 cups diced watermelon
2 scallions, sliced
1/2 cup crumbled Feta cheese
Whisk together the first 4 ingredients in a small bowl. Stir in the cilantro & season with a little pepper. Arrange the arugula plates. Top with the watermelon, the scallions & the feta. Sprinkle with salt & pepper. Serve with the vinaigrette.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Dice Fresh Watermelon
Watermelons are quick to portion with a few valuable pointers. Once the basic melon has been sliced, it just a matter of removing the rind & dicing the juicy flesh. This particular salad works well when the watermelon is cut relatively small. Try 1/2-inch to 1-inch pieces for a pretty presentation.
The Technique
Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Place the watermelon over the board & rest it on the stem end as it is more flat making it safer to cut. You can also slice away a small portion to stabilize it, if necessary. Using a chef knife, cut straight down the center of the watermelon from top to bottom 3/4 of the way through the fruit. Spin the melon around & insert the knife blade beginning at the top where the first cut was made to finish slicing it in half. Place half of the watermelon cut side down on the board then slice it into quarters. The quarters can then be sliced into 1 1/2-inch pieces to produce the iconic wedges for serving it as a snack. The rind can be removed with a paring knife by outlining the curve of the pieces. The flesh can then be diced & used in salads.
The Tune
“Summertime” Billie Holiday
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Be sweet.
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