Tomato Watermelon Feta Salad

Tomato, Feta & Watermelon Salad

Serves 4

½ pound cherry tomatoes
1 small cucumber
½ pound firm feta, rinsed and cut into fingers
8 cups Wonning Farms watermelon, flesh only cut into small wedges
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
¼ c Kalamata olives
¼ c whole small or torn large basil leaves

Quarter the tomatoes and season with sea salt. Peel the cucumber, leaving a space between each stroke for a striped effect. Cut in half lengthwise and slice into thick semi-circles. Arrange tomatoes cucumber, feta and watermelon on a large serving platter, and drizzle with olive oil and balsamic vinegar. Sprinkle the salad with freshly ground black pepper and basil leaves over the top to serve.

Watermelon

Watermelon, Fennel and Parsley Salad

Serves 8

¼ cup fresh watermelon juice
4 cups cubed, seeded Wonning Farms watermelon
1 tablespoon fresh lemon juice
½ teaspoon sea salt
½ teaspoon fresh ground black pepper
4 cups thinly sliced fennel bulb (about 2 medium bulbs)
1 ½ cups fresh flat-leaf parsley leaves

Combine the watermelon juice, lemon juice, salt and pepper in a large bowl, stirring well. Add cubed watermelon, fennel and parsley. Toss gently to combine and serve.

 

Watermelon Lemonade

Watermelon Lemonade

(Serves 8)

1 quart watermelon chunks, seeded
¼ c sugar
10 large lemons, juiced
1 – 2 quarts water
Lemon wedges and mint sprigs for garnish

In a blender, add watermelon and sugar and blend into a puree. Transfer to a large pitcher and add lemon juice. Then add water to your level of tartness. Pour over ice and garnish with a sprig of mint and a thin lemon wedge.

Grilled Watermelon

Grilled Watermelon with Balsamic Glaze

I like grilled watermelon with just a sprinkle of sea salt. But this recipe makes a great starter for your next Bar-b-que!

3 (1/2-inch-thick) watermelon rounds, quartered
1 tablespoon olive oil
Kosher salt
Freshly ground pepper
4 ounces thinly sliced prosciutto
4 ounces blue cheese, crumbled
Fresh basil leaves
2 teaspoons bottled balsamic glaze

Preheat grill to 350° to 400° (medium-high) heat. Brush both sides of each watermelon quarter with olive oil, and season with desired amount of salt and pepper. Cut prosciutto into thin strips.

Grill watermelon quarters, without grill lid, 1 minute on each side or until grill marks appear.

Transfer watermelon to a serving plate; top with blue cheese, prosciutto strips, and fresh basil. Drizzle watermelon with balsamic glaze. Serve immediately.

Note: You can make your own balsamic glaze too. Just reduce a small bottle of balsamic vinegar by half and adding in a tablespoon or two of dark brown sugar (while it’s reducing). Drizzle this on ice cream, berries, pound cake or steak!