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Watermelon Salad for National Watermelon Day

We’re celebrating with this fresh-from-the-garden watermelon tomato salad! It’s one of our favorites and is fresh all summer long. We hope you enjoy!

Ingredients

  • 1 small seedless watermelon
  • 4 heirloom tomatoes
  • 1 bag baby arugula
  • 1/4 pound feta cheese
  • 1/3 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 tbsp. pink peppercorns
  • 1 tbsp. honey
  • 1 large shallot
  • 1 tbsp. kosher salt
  • 1 tbsp. Dijon mustard
  • 1 bunch chives
  • 3 garlic cloves

Directions

In a bowl, add finely chopped shallots, minced garlic, salt, sherry, honey, mustard and crushed pink peppercorns. Using a wisk, slowly add the extra virgin olive oil until combined. If this mixture separates, that’s normal. Add the chives.

In a separate bowl, add the watermelon and tomatoes, which both should be cut into roughly 1 inch pieces. Crumble feta cheese into the watermelon/tomato mixture and toss with some of the vinaigrette mixture until coated. Mix with the arugula.

This is a great recipe to make a day in advance. Just store the watermelon mixture separate from the arugula. You can substitute lettuce for the arugula or use the tomato of your choice.