watermelon salad
A beat-the-heat, summertime favorite from the Kuhlman Kitchen: Watermelon salad. This is perfect as an appetizer, side or even a main dish! Pair it with our BBQ Chicken for an amazing Sunday Supper. It’s quick, easy and tantalizingly tasty!
Directions
This is an easy recipe! You can also make lots of variations depending on your tastes, ingredients and intended use.
Combine 2 Tbsp thin-sliced shallot, 2 Tbsp dry wine, ½ teaspoon Tajin and ¼ teaspoon salt in a separate bowl. The liquid and salt will slightly pickle the shallots taking the sting out of them. Let sit while preparing the rest of the dish.
Cut watermelon into 1 inch pieces and transfer to a colander in the sink to let the juices drain for about 30 minutes. (Too much watermelon juice will make for a soggy salad.) Alternatively, collect the watermelon juice and enjoy as a juice or as the start of a cocktail.
To prepare the dressing, whisk the following ingredients together in a small bowl. (Alternatively, add all ingredients to a small jar, top with a lid and shake well.)
3 Tbsp olive oil
1 Tbsp dry Rosé or White
½ tsp Tajin spice
⅛ tsp fresh orange zest
1 Tbsp fresh orange juice
¼ tsp salt
Pat drained watermelon dry with paper towels and transfer to a bowl. Using a fork, remove shallot from liquid mixture and add to bowl with watermelon. Add chopped olives, feta, fresh mint and toss with dressing to combine.
Notes and Options:
For an extra kick, sprinkle an extra dash of Tajin on the salad upon serving
Enjoy as an entree, appetizer, or as an incredible side dish to a family BBQ.
Note: If you are making the salad ahead of time, combine watermelon, shallots, and olives. Refrigerate for at least 30 minutes or up to 4 hours. Before serving add fresh mint, feta and dressing and toss to combine.
Ingredients
3 Tbsp olive oil
3 Tbsp Hensell rosé or Estate White, divided
1 tsp Tajin spice, divided
⅛ tsp fresh orange zest
1 Tbsp orange juice
½ tsp salt, divided
6 cups seedless watermelon, cut into 1-inch pieces
2 Tbsp shallot, sliced into thin rings
½ cup pitted Castelvetrano olives, chopped coarse
¼ cup fresh mint leaves, chiffonade or simply chopped
3 ounces feta cheese, crumbled (3/4 cup)
Suggested Wine Pairing:
Pair the salad with the rest of the dry Rosé or White wine used in the dressing.
Kuhlman Cellars Wine: Kuhlman Cellars Hensell Rosé or Estate White
Other wines: Try a dry, Provincial style Rosé; French Viognier; or Pinot Grigio.
