When watermelon is in season, I just can’t get enough of the sweet, juicy fruit. I’m always on the lookout for new recipes, and this week, Jason Petrie, brand chef at Doughbird, shares a seasonal tomato and watermelon salad that’s perfect for cooling off after a hot day. Pair it with grilled chicken and you’ve got a tidy summer meal.
Petrie suggests prepping all the ingredients and keeping them in separate bowls until just before serving. “Tomatoes are acidic and have a lot of liquid. Watermelon also has a lot of liquid and by putting everything in the bowl together, some ingredients will deteriorate faster than others.” Another tip: If you don’t have champagne vinegar on hand, you can substitute white wine vinegar. “It’s a super light summer dish,” he says. The salad will be available at Doughbird through September.
Salad ingredients
2 heads romaine lettuce
1 sprig watercress
½ cup tabbouleh (see below)
½ cup sliced and seeded cucumber
½ cup shaved cauliflower (done on a Japanese mandoline or a food processor with a fine cutting attachment)
1 cup heirloom tomatoes
2 cups cubed watermelon
2 tbsp. fresh garden herbs (equal parts Italian parsley, oregano, basil and dill)
6 tbsp. champagne vinaigrette (see below)
Garnishes
4 tbsp. crumbled feta cheese (Petrie suggests French feta)
4 tbsp. chopped roasted pistachios
2 tsp. zahtar spice blend
Preparation
Combine all salad ingredients in a large mixing bowl. Gently toss to coat all ingredients. Add garnishes.
Tabbouleh ingredients
½ cup extra virgin olive oil
½ cup lemon juice
Zest of ½ lemon
1 ½ tbsp. champagne vinegar
2 tsp. salt
2 tsp. salt (or to taste)
2 ½ cups cooked white quinoa
½ cup chopped parsley
2 tbsp. chopped mint
1 finely minced shallot
Preparation
In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, champagne vinegar, salt and pepper. Whisk until fully combined. Then mix in remaining ingredients with a spatula or wooden spoon until fully incorporated. Serve cooled.
Champagne vinaigrette ingredients
¾ cup champagne vinegar
1 tbsp. granulated sugar
2 tsp. salt
1 cup olive oil.
Preparation
Combine champagne vinegar, salt and sugar. Slowly add oil while stirring constantly until fully emulsified.
