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Ingredients
2 ½ cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
1 ½ cups cherry or grape tomatoes, cut in half
½ cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
½ cup minced scallions
Salt
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Pinch cayenne
½ cup cilantro or parsley, roughly chopped
Nutritional analysis per serving (4 servings)
11 grams carbs; 13 milligrams cholesterol; 166 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 2 grams fiber; 482 milligrams sodium; 5 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
- Step 2
Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.
Private Notes
Comments
can use feta cheesw
This salad was of course excellent, classic Minimalist, and sherry vinegar makes everything better--really hit the spot on a hot summer day. Swapped mint for the cilantro because that was what I had. I miss the Minimalist and learned so much alongside him as I was maturing as a cook.
Made this twice this summer. First time around was incredible. Got a block of good gorgonzola and just crumbled it by hand and tossed everything together right before serving. Not a bite left. The second time I picked up crumbled Gorgonzola in a container that was just whatever the grocery store had in stock. It was not even close to as good as it was the first time. Too bland, no punch. Definitely worth springing for the good stuff.
This is my summer go to winner. No need for the cheese.