Food Gold: Watermelon Two Ways

This week we are going to hit you with two classic, refreshing watermelon dishes. One is a soup and the other is a salad but if you were to add some lovely grilled shrimp to either, they could easily work as entrees. As summer winds down, I recommend you get these two in before it’s braising season come Fall. Let’s get it!

Classic Watermelon + Feta Salad (serves 6-8)

Ingredients:

- 2 lbs pre cut watermelon chunks or 1 five lb watermelon, cut up into big chunks with seeds removed

- 1 sweet onion, minced (remember you are serving it raw so keep the pieces very small)

- 1/4 cup red wine vinegar

- 1/2 cup good, fruity olive oil

- 2 tablespoons fresh chopped mint

- 1/4 lb feta, crumbled

- Mint sprigs for garnish

Recipe:

1. Make the dressing by throwing red wine vinegar and the salt/pepper in bowl and slowly adding olive oil until emulsified. Finish off with the fresh chopped mint.

2. Cut onion into small pieces and throw in a large mixing bowl, along with watermelon bits. Add crumbled feta and that delicious dressing you just made and mix well.

3. Garnish with mint leaves, serve and enjoy!

Chilled Watermelon + Cucumber Summer Soup (serves 4 or so)

Ingredients:

- 1 lb watermelon chunks

- 2 cucumbers, seeded and peeled and cut into 1/2 inch cubes

- small chili or jalapeno pepper, minced VERY finely (use 1/2 at first add more to taste)

- 1/4 glove garlic, minced VERY finely (remember this is going in raw)

- Juice of 1/2 a lemon

- Salt/Pepper to taste

- 2 tablespoons expensive nice olive oil

Recipe:

1. Throw everything except olive oil and salt and pepper in blender and blend until smooth. Taste, taste, taste as you check seasoning.

2. Refrigerate for at least 4 hours to let the flavors blend.

3. Serve in bowls and garnish with drizzle of olive oil.

That’s it!

Fork The World,

Elliot