June 9th, 2010 - Barbara Feiner
Crisp watermelon, juicy tomatoes and fresh basil create a refreshingly light salad, especially when splashed with balsamic vinegar.
Just cut up the ingredients, and store them in separate containers. Toss the salad right before serving to keep flavors fresh.
All of the ingredients in today’s recipe should be available at a well-stocked natural and organic food store.
Watermelon and Tomato Salad
Makes 10 (1/2-cup) servings
4 cups scooped-out watermelon balls or chunks
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste
1/3 cup crumbled reduced-fat feta cheese, optional
- In bowl, combine watermelon, onion, tomatoes and basil.
- Whisk together oil and vinegar, and toss with salad. Season to taste.
- Refrigerate until serving. Top with crumbled cheese, if desired.
Recipe and photo courtesy of the American Chemistry Council
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February 27th, 2010 - Barbara Feiner
Feta cheese added pizzazz to yesterday’s recipe for Watermelon Salad with Thai Basil and Feta. Today, milder mozzarella takes center stage in our second featured organic watermelon salad.
As with yesterday’s recipe, fresh basil complements its costars. Yesterday, it was Thai basil, chosen for its mint and licorice flavors. Today, we’re using sweet basil (purple or green), the “regular” kind used in Italian and some Southeast Asian cuisines.
Other types of basil include:
- Lemon basil, whose citrus notes complement African and Southern Asian dishes
- Holy basil, popular in Thai meat dishes (but different from Thai basil)
- African blue basil, known for its oddly camphor-like scent; often used in salads
Use a melon baller, readily available at supermarkets and mass merchandisers, to create perfectly round melon balls.
Fresh Mozzarella Watermelon Salad with Basil
Makes 6 to 8 servings
2 cups seeded small watermelon balls
2 cups fresh mozzarella pieces
1 cup freshly chopped sweet basil (purple or green)
1 bunch scallions, trimmed and chopped
1/3 cup extra-virgin olive oil
Salt and pepper to taste
Assorted baby greens (lettuces)
8 pieces crostini (lightly toasted bread)
Balsamic vinegar, as desired
- Toss together the watermelon, mozzarella, basil, scallions and oil. Season with salt and pepper to taste.
- Serve over a bed of baby greens, with crostini on the side.
- Drizzle a bit of balsamic vinegar over the top, if desired.
Recipe and photo courtesy of the National Watermelon Promotion Board
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February 26th, 2010 - Barbara Feiner
As noted yesterday, chefs in restaurants nationwide are creating a study in contrasts by pairing sweet watermelon with salty cheeses like feta.
In the first of our weekend recipes, Thai basil’s subtle mint flavor adds a refreshing touch.
Prep time is 10 minutes, refrigeration time is 30 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Tune in tomorrow for a bonus salad recipe.
Watermelon Salad with Thai Basil and Feta
Makes 8 servings
6 cups cubed seeded watermelon (1-inch chunks)
2 tablespoons freshly chopped Thai basil
1/4 cup vegetable oil
3 tablespoons rice vinegar
1/2 teaspoon sea salt
1/2 teaspoon sugar
4 ounces crumbled feta cheese
1/2 cup thinly sliced red onion
- Toss watermelon and Thai basil in large bowl. Cover. Refrigerate 30 minutes to blend flavors.
- Meanwhile, mix oil, vinegar, sea salt and sugar in medium bowl with wire whisk until well blended.
- Divide watermelon mixture among 8 salad plates. Drizzle each with 1 tablespoon of the vinaigrette.
- Sprinkle with cheese and onion. Serve immediately.
Nutrition information per serving: 133 calories, 9 g fat, 3 g protein, 10 g carbohydrates, 8 mg cholesterol, 286 mg sodium, 1 g fiber
Recipe and photo courtesy of McCormick
Read More:Watermelon Salad with Thai Basil and Feta