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January 2010

Product Reviews / Main Nibbles / Fruits & Nuts

Recipe: Watermelon Salad

Recipe #1: Watermelon Salad With Thai Basil & Feta Cheese

Recipe #2: Watermelon Salad With Tomato, Basil & Chives

Just because it’s called a “salad” doesn’t mean it has lettuce—or even a recognizable vegetable. Other greens, such as parsley or basil can turn mixtures of ingredients into salads, too. Here are two variations on watermelon salad, both delicious.

Recipe #1: Watermelon Salad With Thai Basil & Feta Cheese

This recipe for Watermelon Salad incorporates Thai basil, which has a more assertive taste than many other basil variety. Combined with the sweet and juicy watermelon, it’s a refreshing salad that’s a break from the ordinary. Prep time is 10 minutes, but because the flavors in the watermelon and Thai basil need time to blend, they should be chilled together ahead of time in the refrigerator for at least 30 minutes.

Watermelon and basil are one of McCormick’s Top 10 Flavor Pairings For 2010.  See all of the flavor pairings and recipes.

Yields 8 servings.

Ingredients

• 6 cups cubed seeded watermelon (1-inch chunks)
• 2 tablespoons chopped Thai basil
• 1/4 cup vegetable oil
• 3 tablespoons rice vinegar
• 1/2 teaspoon Sicilian sea salt (or other sea salt)
• 1/2 teaspoon sugar (you can omit this for diet reasons, or use agave nectar
  or a packet of non-caloric sweetener)
• 4 ounces crumbled feta cheese
• 1/2 cup thinly sliced red onion

Preparation

1. Toss watermelon and Thai basil in large bowl. Cover. Refrigerate 30 minutes to blend flavors.
2. Meanwhile, mix oil, vinegar, sea salt and sugar in medium bowl with wire whisk until well blended.
3. Divide watermelon mixture among 8 salad plates. Drizzle each with 1 tablespoon of the vinaigrette.
4. Sprinkle with cheese and onion. Serve immediately.
   

    

Recipe #2: Watermelon Salad With Tomatoes, Basil & Chives

This recipe was developed for THE NIBBLE by New York chef Eric Dantis.

Ingredients

• 1 cup watermelon in cubes or balls
• 1 cup cherry tomatoes, halved
• 2 tablespoons basil cut in thick chiffonade
• 2 teaspoons chopped chives
• 1 to 2 tablespoons (or to taste) good extra virgin olive oil
• Good quality balsamic vinegar (optional)

• Sea salt to taste

Preparation

1. Cut watermelon into cubes roughly similar to the size of the tomatoes, or use a melon baller. Reserve in a bowl.
2. Slice cherry tomatoes in half and add to bowl.
3. Slice basil and add to bowl.
4. Season with sea salt to taste.
5. Add olive oil and optional balsamic vinegar to taste.

Recipe #1 © 2010 McCormick. All rights reserved. All other material