Hot and muggy days of summer dictate eating light. As watermelon is at peak season during summer, why not make it the centerpiece of your meal? In the Mediterranean we know that there is nothing more refreshing than a cold bite of sweet, juicy watermelon. One can just eat cubes of watermelon with crumbles of feta or goat cheese or make a complete “salad as a meal” like the following recipe offers:
For the dressing:
2 tablespoons olive oil
½ tablespoon toasted sesame oil
½ tablespoon balsamic vinegar
½ lemon, squeezed juice
1 tablespoon mint leaves, chopped
1 tablespoon basil leaves, chopped
1 teaspoon black pepper, ground
For the salad:
1 cup quinoa
2 cups water
2 cups watermelon, cut into small cubes
1 cup mixed salad greens
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1 tablespoon chives, chopped
8 ounces feta sheep cheese, cut into small cubes
2 tablespoons pepitas (roasted pumpkin seeds)
Blend all the dressing ingredients in a food processor, until homogenous.
Cook quinoa with water in a saucepan according to directions. Place the quinoa in a large salad bowl and pour half of the dressing over it to absorb taste. Add the rest of salad ingredients to the bowl and mix gently, taking care not to break cheese or watermelon. Add the rest of the dressing, gently mix again and serve.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.