Monday, March 31, 2014

Savory Watermelon Salad

Salted watermelon?  Savory watermelon?  Yuck!  This was my first reaction to my husband’s suggestion to prepare a savory watermelon salad.  I instantly changed my mind!  I loved this simple and refreshing salad from first bite and I enjoyed it many times since we discovered it last summer.

Watermelon Salad

Over time, we adjusted the original recipe by adding ingredients that spiced up and complemented this juicy watermelon salad.  I love the sharp addition of arugula and the lingering berry spice of the pink peppercorn.  If you never had pink peppercorn, I highly suggest trying it sometime—it’s an ingredient that really wows.  I also prefer a mild, citrus-y flavored  olive oil without much of an aftertaste.  While I love lemon or lime olive oil, blood orange is the flavor that suits watermelon best.

  • Seedless Watermelon
  • 1 Lime;  juiced
  • 1 tsp. blood orange Olive Oil
  • Baby Arugula
  •  0.5 ounces Vegan Ricotta
  • Pink Pepper Corn
  • Salt;  to taste  (we used pink Himalayan salt)

  • Cut and cube watermelon into bite-size chunks.
  • Juice the lime.
  • Season the watermelon with salt, lime juice and a drizzle of olive oil.
  • Toss the mixture (at this point, the salad can be stored in the refrigerator and it gets better the longer you will let it sit).
  • Watermelon salad is best enjoyed when it’s chilled, so plate just before serving.
  • Next, dress the arugula with some of the salad juices from your mixing bowl.
  • Plate the watermelon cubes and garnish with arugula, the ricotta and as many or as few of the pink pepper corn as you would like.
  • Alternatively, you can mix all ingredients together in a large bowl and serve the salad family style—it’s equally tasty.
  • Serve as a refreshing side salad or as a juicy main course!

This salad keeps well overnight if there are leftovers.  On the other hand, it is quick and easy to prepare so please feel free to cut as much or as little of the watermelon as you need and set the rest aside to have at a later time.  If covered and refrigerated, the watermelon will stay good for about three days.

What is your favorite way to incorporate fruit into a savory dish?  Have you tried flavored olive oil or tasted pink peppercorn?  If so, how did you like it and what do you typically like pair these ingredients with?  Let me know in the comments!  

        Nina & Spencer

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1 comment :

  1. Nina, one of my family favorites from the "old country" is a savory blood red orange salad (you can also use naval oranges).
    Cut up and peel oranges, toss lightly with olive oil and a touch of red wine vinegar. Season with sea salt, pepper, garlic and paprika (to taste). I can't wait to try your savory water melon salad.