See link below. I made this for Mormon med school dinner. I added in some plums and pears, which I really loved in the salad, used grape tomatoes cut in half, and substituted balsamic for the red wine vinegar. I also omitted the arugula with no regrets. I venture to say that this was probably much, much better without it. Fabulous, but very watery so it is best eaten all in one sitting!
Ingredients:- 8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
- 3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
- 1 teaspoon (or more) fleur de sel or coarse kosher salt
- 5 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
- 6 cups fresh arugula leaves or small watercress sprigs
- 1 cup crumbled feta cheese (about 5 ounces)
- 1/2 cup sliced almonds, lightly toasted
Directions: 1) Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
2) Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.
I tossed the watermelon with regular salt and placed it in a colander for some time while I cut up the plums, tomatoes, etc. I think this helped to reduce a little bit of the extra liquid, but even then it was still a pretty liquidy salad!
No comments:
Post a Comment