This refreshing summer salad—a play of sweet and salty flavors—was inspired by some friends of mine reminiscing about the food they ate on a trip to Israel, where the pairing of fresh melon and feta cheese is fairly common. I was never one to sprinkle salt on my watermelon, but somehow with the addition of cucumber and citrus dressing, the contrast is incredibly refreshing.
Recipe information
Yield
makes 4 servings
Ingredients
2 cups seeded and diced ripe red or yellow watermelon (or a combination of both)
2 cups seeded and diced cucumber
1 bunch arugula or 2 cups spinach, washed and dried
1 small red onion, cut in half and thinly sliced
Citrus Dressing
1/4 cup crumbled feta cheese
Citrus Dressing
1 tablespoon fresh lemon juice
2 tablespoons fresh lime juice
2 teaspoons honey
1/3 cup olive oil
1 tablespoon chopped fresh mint
Pinch of cayenne
Salt
(makes about 1/2 cup, enough for 1 batch of salad)
Preparation
Step 1
Toss the watermelon, cucumber, arugula, onion, and Citrus Dressing together in a large salad bowl. Divide the salad evenly among four plates. Top the salads with equal portions of the crumbled cheese.
Citrus Dressing
Step 2
In a small bowl, whisk together the lemon and lime juices with the honey, then add the olive oil, mint, cayenne, and salt, to taste.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
