There are many ways to make this dish simpler to prepare. For example, we sell cut watermelon at Foodie’s in 1.25-1.5-pound containers - perfect amount for this recipe. And I also used Chatham Village brand Home-style Garden Herb croutons. They provide a crunch and are more neutral in flavor than Caesar-flavored croutons. They will add a crunch without adding another cheese flavor. (You could, of course, make your own toasted croutons.) data-pin-do=)
Watermelon Salad by Foodie’s Chef Laura Brennan
August 21, 2024
Watermelon salad is a quintessential summer dish. And our sweet New England summer is flying by. So, make this dish pronto! Maybe it’s a Labor Day BBQ side dish?
This salad is bright, crunchy, sweet & salty - I served it with my once-a -summer-treat: grilled hot dogs! It was a perfect pairing.
One mostly sees watermelon salad recipes with feta cheese, but I used Halloumi cheese. It’s a salty cheese like feta but unlike feta it is a firm cheese and will keep its shape and not ‘bleed’ all over the watermelon. I made lemon vinaigrette with extra virgin olive oil, but feel free to use a light prepared dressing of your choice. (I suggest a vinaigrette-style dressing rather than a creamy dressing, so the colors of the salad remain vibrant.)
There are many ways to make this dish simpler to prepare. For example, we sell cut watermelon at Foodie’s in 1.25-1.5-pound containers - perfect amount for this recipe. And I also used Chatham Village brand Home-style Garden Herb croutons. They provide a crunch and are more neutral in flavor than Caesar-flavored croutons. They will add a crunch without adding another cheese flavor. (You could, of course, make your own toasted croutons.)
Ingredients
1.25-1.5 pounds prepared (cut) watermelon to yield 4-5 cups
1.5 cups diced cucumber (approximately ¾ large seedless cuke)
1-pint yellow grape or cherry tomatoes, washed and dried on towels
¼ cup Kalamata olives, rinsed, dried and cut in half
¾ cup Halloumi cheese, ¼-inch dice (about a 5–6-ounce piece of Halloumi)
1/3rd cup roasted shelled pistachios, finally chopped
1 ½ - 2 cups croutons (not highly flavored) Chatham Village Garden Herb, for example
¼ cup fresh chopped mint leaves
Kosher salt and fresh ground black or white pepper to taste
vinaigrette
1 ½ tablespoons finely minced shallots
¼ cup fresh lemon juice
1 tablespoon sherry or white wine vinegar
1 teaspoon mild honey
¾ cup extra virgin olive oil, plus more to taste
½ teaspoon kosher salt
Fresh ground white or black pepper
Directions
Make the vinaigrette.Combine the minced shallots, lemon juice, white wine vinegar and honey together in a medium bowl. Add a pinch of kosher salt and whisk to thoroughly combine. Slowly, slowly whisk in the olive oil. Whisk continuously to form an emulsion. Continue until all the oil has been added. Add honey. Taste and adjust seasoning with more salt, pepper or more vinegar or lemon juice, to your taste. Add fresh-ground black pepper and set aside while you compose the salad.
If you have purchased our Foodie’s cut watermelon, you are ahead of your prep-game. I like to cut the prepared chunks into smaller 2-inch pieces. Add the cut watermelon to a large bowl.
Add the rest of the ingredients: the diced cucumber, the tomatoes, the olives, the Halloumi cheese, the chopped pistachios and the croutons. Drizzle 4-5 tablespoons of the lemon vinaigrette (or the dressing you have chosen) and toss lightly to combine. Sprinkle with a touch of kosher salt. Add more dressing, bit-by-bit to your liking. Try to not ‘over-dress’ the salad…you can always serve
Servings: 6-8
Prep Time: 40-50 minutes
