Chill out! More than an often-heard expression, right now we’ll do anything to stay cool and refreshed. We have been steadily making salads for the BBQ season. Our Asian noodle salad needs a label that says “warning: highly addictive” – friends will ask you to bring it to every event.
This week salads came to mind because I needed to use up half a watermelon. We always get the kids rolling on the first half and for some reason the other half sits. At the shop it isn’t a problem, as we do so many beautiful fruit displays. In our kitchen at home, however, finding another way to use it was very helpful. Watermelon salad is cool, refreshing and fun to eat.
Watermelon Cucumber Gazpacho
- 2 lbs watermelon
- 1 English cucumber
- 1 sweet red pepper
- 1 jalepeno, seeded
- 1/2 red onion
- 1/4 cup fresh basil chopped
- 2 tbsp each lime juice and red wine vinegar
- 2 tbsp olive oil
- Fresh cracked pepper and sea salt to taste
- 1/2 cup feta cheese
Dice watermelon into half-inch pieces to make 1 cup. Place in bowl and set aside. Chop the rest of the watermelon and place in food processor;
Finely dice cucumber, red pepper to make half a cup. Add to diced watermelon in the bowl. Place the rest of the pepper and cucumber in the food processor. Puree until smooth. You may need to puree watermelon mix in a few batches if you are unable to fit it in the food processor all at once;
Check for seasoning. Refrigerate for about 2 hours. Ladle the pureed mix into bowls and garnish with the vegetable mix and a sprinkle of feta;
If you don’t like the idea of processing all that watermelon take the vegetable mix including one more cup of watermelon and toss with basil, 1/4 diced jalepeno, diced red onion, lime juice and olive oil with salt and pepper and you have another fantastic salad.
BLT Salad with Creamy Basil Dressing
- 8 slices of bacon chopped
- Half a baguette
- 3 tbsp olive oil
- 2 garlic cloves cut in half
- 2 Floralane tomatoes
- 6 cups torn romaine
- 1/4 cup thinly sliced red onion
Dressing
- 1/2 cup chopped basil
- 1/4 cup plain yogurt
- 1/4 cup light mayo
- 2 tsp sherry vinegar
- Salt and pepper to taste
Cook bacon over medium heat until crisp and golden. Drain on paper towel;
Slice baguette into coins and drizzle with olive oil. Broil for 1 minute on each side and rub with cut side down of the garlic clove;
In bowl combine, diced tomatoes in half-inch cubes, torn lettuce, onion and half the dressing. Toss the dressing with the romaine. Garnish a platter with the sliced baguette, add the dressed romaine to the side add warmed bacon.
