Watermelon Salads

My kids and I love summer watermelon. We usually just chomp on slices of it at the beach, but I recently incorporated it into two refreshing summer side salads.

The first was an adaptation of the classic Middle Eastern Tabouli Salad substituting watermelon for tomatoes. What a great idea! 🙂 The second was another classic Middle Eastern way of serving watermelon- with feta and basil. I made it for a party and was unable to capture it in a photo. You can (will have to!) imagine how pretty it looked. I had been unaware of how wonderful watermelon pairs with feta cheese- so simple and tasty.

The tabbouleh recipe was adapted from Martha Stewart Living and the watermelon-feta salad recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. Fresh, seasonal and delicious.

Tabbouleh with Watermelon

Yield: Serves 4

  • 1 1/4 cups water
  • coarse salt
  • 3/4 cup bulgur wheat (I used coarse red bulgur)
  • 1 1/2 to 3+ cups peeled and coarsely chopped watermelon
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
  • 2 scallions, thinly sliced on the bias
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 2 ounces soft goat or feta cheese, crumbled
  1. Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes. (I spread the cooked bulgur out on a rimmed baking sheet to speed the cooling process.)
  2. Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt.
  3. Gently fold in cheese. Serve.

Watermelon, Basil & Feta Salad

Yield: Serves 4

  • 10 oz block feta (preferable sheep’s milk)
  • 4 to 5 cups of large-dice watermelon cubes
  • 3/4 cups basil leaves, chiffonade
  • 1/2 small red onion, very thinly sliced
  • olive oil, for drizzling
  1. Slice the feta into large but thin pieces, or just break it by hand into rough chunks.
  2. Arrange all of the ingredients, except for the olive oil, on a platter or bowl, mixing them up a little.
  3. Drizzle olive oil over the top and serve immediately.

One Year Ago:

Two Years Ago:

Three Years Ago:

German Potato Salad with Dill

I make potato salad just for my husband who would love to eat potatoes in some form on a daily basis. I often say that I really could give or take a potato… but… I’ll have to admit that this potato salad was quite tasty! The dressing was really delicious. It’s a perfect summer side.

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I used baby Yukon gold potatoes and cut them after cooking so that they would take on less water. We ate it with Pasta Salad with Peas and Summer Beans and Grilled Salmon and Bacon Sandwiches for our Memorial Day cookout. Delicious.

IMG_4441

Yield: Serves 6

  • 2 pounds small waxy potatoes, scrubbed clean (I used baby Yukon golds)
  • ¼ cup extra-virgin olive oil
  • ½ yellow onion, chopped
  • coarse salt and freshly ground black pepper
  • ¼ cup apple cider vinegar
  • 5 scallions, white and green sections, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon caraway seeds, toasted (directions below)
  1. Cover potatoes with cold salted water, bring to a boil, and cook until tender (about 10-12 minutes); drain, cut in half, and transfer to a large bowl.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
  3. Remove from heat and mix in vinegar.
  4. Add to potatoes along with scallions, and dill, and toss, crushing potatoes slightly; season with salt and pepper to taste.
  5. Add the caraway seeds to the remaining dressing in the pan. Heat gently until fragrant and add to the potato mixture. Mix gently.
  6. Serve warm, at room temperature, or chilled, as desired.

One Year Ago:

Two Years Ago:

Three Years Ago:

Browned Butter Green Beans with Slivered Almonds

I made this side dish in an attempt to make my non-green bean appreciating husband a convert. Who wouldn’t gain appreciation for anything once covered in browned butter? Well, I think you can guess. 😉 I liked it though! The following night I sautéed collards and kale with bacon and red onions… Do you see what I’m dealing with? 🙂 He did enjoy that one.

This recipe was adapted from Fine Cooking.com. I reduced the amount of butter and almonds.

  • 2 to 3 T unsalted butter
  • 1/4 cup slivered almonds
  • 1/2 lb. fresh green beans, trimmed
  • 2-3 large garlic cloves, minced
  • 1/4 to 1/2 tsp kosher salt, to taste
  • 1 cup water
  • 1/2 tsp freshly ground black pepper
  1. Melt 1 1/2 T of the butter in a large sauté pan over medium heat. Add the almonds and cook, tossing frequently, until they’re light brown and toasted, 3 to 4 min. Transfer them with a slotted spoon to a plate lined with paper towels.
  2. Add the green beans, garlic, and 1/4 tsp salt to the pan. Toss to coat the beans with the residual butter.
  3. Add the water and simmer gently, tossing occasionally, until the beans are fork-tender and fully cooked (taste one to check), about 15 min. The liquid should be reduced to about 1/4 cup or less; if there’s too much liquid, increase the heat to a boil and let it reduce briefly.
  4. Add the remaining 1/2 to 1 1/2 T butter (as needed/desired) and toss to coat the beans and emulsify with the liquid.
  5. Add the pepper, toss, and adjust the seasonings as needed.
  6. Scatter the slivered almonds over the serving platter or over each serving.

Two Years Ago:

Three Years Ago:

Arugula with Sautéed Corn & Shallots

Our kids take swimming lessons in the Long Island Sound EVERY summer. They don’t realize how lucky they are to go to the beach EVERY day with friends. I love being forced to go to the beach!!

Our traditional celebration is to indulge in a treat from the ice cream truck on the last day of lessons. We did that this year as well, of course… we keep our traditions :), but my friends and I made the last day even more fabulous this year by bringing a potluck dinner and wine to eat at the beach and stay for the sunset. (We ordered pizza for the kids!) Great.

My contribution was this tasty salad. Baby arugula (my favorite) topped with loads of warm sautéed corn, shallots, pancetta, and dates. Fresh and delicious. This recipe was adapted from Bon Appétit, contributed by Chris Morocco.

Yield: Serves 4 as a main course or 8 as a side dish

  • 3 tablespoons olive oil, divided
  • 4 ounces chopped guanciale (salt-cured pork jowl), pancetta, or bacon
  • 2 to 3 large shallots, chopped
  • coarse salt and freshly ground black pepper
  • 4 cups fresh corn kernels (I used 6 ears)
  • 3 to 5 tablespoons Sherry vinegar or red wine vinegar (to taste)
  • baby arugula (about 8 cups- I was generous!!)
  • 3 chopped Medjool dates
  • shaved or grated Parmesan and chopped fresh chives, for serving, optional
  1. Heat 1 Tbsp. oil in a large skillet over medium. Cook pancetta, stirring occasionally, until browned and crisp, about 4 minutes.
  2. Add shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes.
  3. Add corn and cook 2 minutes. Let cool slightly, then stir in vinegar and remaining 2 tablespoons of oil. Taste to adjust amount of vinegar.
  4. Toss greens and warm dressing in a large bowl. Season with salt and pepper. Serve topped with dates, Parmesan, and a pinch of chives.

One Year Ago:

Two Years Ago:

Warm Corn Chowder Salad with Bacon

My kids and I brought this tasty side dish when we went to visit my friend and her family during their vacation at Hither Hills State Park in Montauk, New York. (It’s an annual tradition for us!) She and her husband invite friends and cook TONS of food… even though it’s their vacation. 🙂 This year, we actually spent the night in a tent on their camp site! What an adventure! 🙂

This recipe is from Food and Wine, contributed by Brent Ridge and Josh Kilmer-Purcell. It is best served warm or at room-temperature. The delicious fresh corn flavor really shines in this dish. Great!

Yield: 10 side-dish servings

  • 4 to 5 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
  • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 2 red bell peppers, cut into 1/2-inch dice
  • 8 ears of corn, kernels removed
  • 1 medium red onion, thinly sliced
  • 1/4 cup cider vinegar
  • 1/4 teaspoon crushed red pepper
  • coarse salt
  1. In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
  2. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender.
  3. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes.
  4. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.
  5. Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon.
  6. Season the salad with salt and serve.

One Year Ago:

Two Years Ago:

German-Style Bacon & Shallot Potato Salad

I have to confess that I am not really a huge fan of potato salad. I guess that I usually think of potato salad as the typical super starchy mayonnaise-laden version. This German-style potato salad is loaded with mustard, bacon, and shallots- some of my absolute favorite ingredients. When my husband requested potato salad for his belated Father’s Day cookout, I was so happy to have found this mustard version! It was tangy and loaded with flavor. 🙂 This recipe was adapted from The New York Times, contributed by Melissa Clark. It is best eaten warm, just after it is assembled, but would also be good at room temperature. Perfect for every summer cookout. I’m sharing this with my friends at Angie’s Fiesta Friday #75 this week- which I am co-hosting with my friend Julie of Hostess at Heart! Come join the fun! 🙂 Happy 4th of July! Yield: Serves 8

  • 2 pounds small waxy white or yellow potatoes, roughly about the same size
  • 6 ounces thick-cut bacon, diced
  • ½ cup thinly sliced shallot (I used 2 GIANT shallots)
  • 3 tablespoons whole grain mustard
  • 1 tablespoon red wine vinegar, more to taste
  • ¼ teaspoon coarse salt, more as needed
  • freshly ground black pepper, as needed
  • chopped parsley, for garnish, optional
  1. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size.
  2. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
  3. Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
  4. Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
  5. In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. (I added the mustard mixture directly to my skillet to combine with all of the drippings.)
  6. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary.
  7. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

One Year Ago:

Two Years Ago:

Asparagus and Fava Beans with Toasted Almonds

IMG_3491

This is the ultimate springtime side dish. The asparagus and fava beans are blanched, so they stay really fresh and crisp. The lemon zest adds brightness to the dressing and the toasted almonds give a wonderful contrast of color and texture. Lovely!

Fava beans are quite a bit of work- but worth it for a special meal. (Thank goodness my mom helped me shell them all!!) We enjoyed this for our Easter dinner this year with Salmon with French Lentils and Mustard-Herb Butter. Fresh peas could be substituted for the fava beans in a pinch. This recipe was adapted from Martha Stewart Living; I doubled the asparagus. The leftovers were delicious cold as well.

I am bringing this side to share at Angie’s Fiesta Friday #66 this week- Enjoy!

Yield: Serves 8

  • 1 1/2 pounds fresh fava beans, shelled
  • Coarse salt and freshly ground pepper
  • 2 pounds asparagus, tough ends removed
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 2 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1/2 cup raw almonds, toasted and chopped
  1. Heat oven to 400 degrees. (I used a toaster oven.) Toast the almonds for 2-4 minutes, or until fragrant. Set aside.
  2. Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath.
  3. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables.
  4. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.
  5. Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon.
  6. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
  7. Combine almonds and lemon zest in a small bowl.
  8. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.

One Year Ago:

Two Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,188 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Chicken Stew with Biscuits
One-Pan Shrimp Scampi with Orzo
Pressure Cooker Butter Chicken (Chicken Makhani)
Chicken Biryani
Pressure Cooker Shrimp Biryani
Chicken Parmesan with Chicken Thighs
Vegetarian Carbonara with Spinach
Bread Machine Brioche
Ina Garten's Wild Mushroom & Farro Soup
Foodista Food Blog of the Day Badge
%d bloggers like this: