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!
- 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
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.