Watermelon Salads
By Sarah | August 11, 2010
Cold, refreshing and incredibly easy to make, watermelon salads add unexpected brightness to your summertime dinner table. I appreciate the texture and coolness of the watermelon most when it counters grilled meats and vegetables. We served this salad–watermelon balls with blueberries, fresh mint and a sprinkle of sea salt– in a beautiful glass compote beside grilled salmon and corn plus another salad of sliced heirloom tomatoes and cucumbers. A perfect farm-fresh feast.
Even easier, cubed watermelon chunks with fresh mint and sea salt to taste. And a Fourth of July sparkler never hurts! We had this salad alongside the best kind of 4th fare–grilled burgers and Italian sausage, herbed potato salad and grilled corn. Because the watermelon is cut into larger cubes here, you can make the salad a few hours ahead of time and let it sit, covered, in the fridge without having to worry about the watermelon getting too wet.
Here we have watermelon rounds, cherry tomatoes, feta and mint with sea salt and a drizzle of balsamic reduction. This salad has been very popular in food magazines in recent years and it’s my favorite side dish during the summer–which is why I had to have it at my wedding. Our entree was fillet of beef tenderloin with a fresh corn polenta and grilled asparagus.
xoxo sl
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August 11th, 2010 at 8:40 am
Your wedding food was to die for!! I ate every bite
I make two versions watermelon salad – feta and mint and crystalized ginger and mint….both are fantastic and we eat them all summer long!
August 11th, 2010 at 3:49 pm
Thanks Mariah. Crystallized ginger and mint sound amazing–I’ll have to try it!
xoxo
August 11th, 2010 at 8:51 pm
Just seeing the colour of watermelon alone is enough to bring a smile to my face. Just screams summer dontcha reckon? Have never had watermelon in a savoury salad before, will definitely have to try it out
August 13th, 2010 at 6:55 pm
What’s the story with that third photo? I usually prefer less stodgy china, but I love that ornate plate.
August 14th, 2010 at 7:22 am
Love the photos . . makes the salads look as good as they actually were!
August 14th, 2010 at 8:47 am
April- that was a rental pattern Sarah used in her wedding for the salad course and the cake course. That same pattern came in 4 colors I think, pink, green , purple and blue as seen pictured. So pretty!
August 14th, 2010 at 1:28 pm
@ Margaret–thanks Mom! xoxo
August 14th, 2010 at 1:30 pm
@April. You can see the china up close here. It’s called Sevres Antique and comes in green, blue, peach and lilac.
That’s a bummer about Anthropologie. I have some plates from there form years ago and they’ve held up beautifully. I wonder if the newer ones aren’t as well made?
August 27th, 2010 at 9:18 am
[...] dish? Heirloom tomato salad with goat cheese and basil like the picture above? Or maybe a savory watermelon salad with feta and [...]
September 1st, 2010 at 10:46 am
[...] dish? Heirloom tomato salad with goat cheese and basil like the picture above? Or maybe a savory watermelon salad with feta and [...]