If you would rather eat something in the summer that is cool and refreshing, then this watermelon salad recipe is just the ticket. It brings an extra taste to otherwise bland salads so that the whole family can enjoy them.
How to Make It
Ingredients:
- 2/3 cup aged goat cheese, finely grated
- 1/4 cup red wine vinegar
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of honey
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh parsley
- 1 teaspoon grated garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper
- 1 1/2 teaspoons fine sea salt
- 2/3 cup plus 1 tsp extra-virgin olive oil
- 1/3 cup raw sunflower kernels
- 1 large cucumber, halved lengthwise
- 4 cups chopped seedless watermelon
Instructions:
1. To make your watermelon salad, you first need to mix the grated goat cheese, red wine vinegar, garlic, lemon juice, honey, oregano, parsley, Dijon, thyme, red pepper, and salt in a small bowl. Slowly whisk in 2/3 cup oil until it has been absorbed by the ingredients. You can add additional red pepper to suit if desired. Then put this to one side.
2. Make sure you preheat your oven to 325°F. Stir the sunflower kernels and a teaspoon of oil in a bowl; transfer this to a lined baking sheet. Bake in the oven until it is toasted and fragrant, which takes approximately eight minutes. Take this out and sprinkle sunflower kernels with some salt to taste. Transfer this to a small bowl and leave it to cool.
3. Place the cucumbers, cut sides down, on a cutting board, and then press them firmly until they crack slightly, which helps to release the juices. Cut the cucumber into 1/2-inch-thick slices then transfer to a large bowl, and sprinkle with some salt.
4. Add watermelon, 1/4 cup toasted sunflower kernels, and 1/3 cup dressing, and then mix to make sure everything has been coated. Season the salad with some salt to taste, and then sprinkle on some shaved goat cheese and the remaining sunflower kernels.