Choosing fresh produce is an important task for me. I rely on various techniques to pick the best items, from sniffing to thumping. The inspiration for this salad came from picking out a huge watermelon that I wanted to use entirely. After inviting friends over for a summer barbecue, I created this delightful dish with what I had on hand, and it quickly became a staple for our summer gatherings.
Picking the perfect watermelon is truly an art. If you can visit a farmers market, ask the vendor for their recommendation—that's the best way to ensure quality. If you're at the grocery store, here are some tips to help you select the finest one.
Tips for selecting the best watermelon:
– Lift it up; it should feel surprisingly heavy for its size.
– Flip it over; look for a yellow spot where it rested on the ground. A creamy yellow indicates it's ripe.
– Give it a thump! A ripe watermelon will produce a deep, hollow sound, while an under or overripe one will sound flat.
Enjoy!
Pro tip: If you have leftover watermelon, blend it with lime and mint to make refreshing popsicles or pickle the rinds for a unique treat!
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Ingredients
For the salad:
- 3 cups chilled seedless watermelon, diced into small triangles or cubes
- 3 cups baby arugula
- 1 medium seedless cucumber, sliced into ribbons
- 1/2 cup thinly sliced red onion or shallot
- ½ cup fresh mint, chopped
- ½ cup crumbled feta or cotija cheese
For the vinaigrette:
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- Maldon salt, to taste
- Ground black pepper, to taste
Instructions
- In a large mixing bowl, combine the watermelon, arugula, cucumber, red onion, and mint. Cover and chill for up to an hour if desired.
- To prepare the vinaigrette, mix lime juice, olive oil, salt, and pepper in a jar with a lid. Shake well. Drizzle enough to lightly coat the greens and toss gently. Top with feta and Maldon salt before serving.
