Watermelon Salad (Part Deux)

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We’ve had a couple watermelon recipes on the blog over the years – another Watermelon & Feta Salad and last week’s Watermelon Cucumber Coolers, but we’re not sick of watermelon yet 😉 and hope you aren’t either! After a weekend of eating out, we’re excited to get back to our routines, and this easy watermelon salad fits right in for those plans!

Ingredients/directions:
Plate 1-1.5 cups of watermelon, add heaping spoonful of feta to crumble on top, finishing off with sprinkle of mint (chiffonade if you’re fancy).

And that’s it folks! You can fiddle with the ratio of watermelon to feta to mint – but however you decide to eat it, the mix of sweet & salty with a touch of herb, is delightful!

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Stoneware plates by Xiao Crafted 


 

Corn Salad

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Sooo it’s Monday, and while that may not be so fun, at least this corn salad is!

Last weekend while at our friend’s beach house for a little get away, we found ourselves craving something with a little more substance that our typical lazy (yet wonderful) burgers & dogs. Our new best friend Emily (she’ll be thrilled to know that she’s getting a shout-out here) is obsessed with it, and I hope you are too! It’s seriously so simple to make, and a great way to add a little color and flavor as a side dish.

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Ingredients

1 package frozen corn (about 10oz)
2 cups grape or cherry tomatos, quartered & halved
1 can black beans (about 15 ounces, low sodium if you can find it)
1/2 cup red onion, minced
3/4 cup feta (or more, if you’re a feta freak like me)
Juice of 1 whole lime
Chilli powder, salt & pepper to taste (optionalcayenne pepper or red pepper flakes)

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You can serve this colorful app either cold or hot:

To serve cold:
Allow frozen corn to thaw in a bowl a couple of hours before you intend to serve. Once thawed but still chilled, mix it up with the other ingredients. Let chill in the fridge prior to serving.

To serve hot:
Place corn in a lightly oiled skillet, allow to fully heat before tossing in the rest of the ingredients. Allow to slightly cook (you want your onion to still have a little crunch, and your black beans to not turn into mush). Serve straight away.

Note
To turn this appetizer into a heartier meal (perfect for a bring-to-work-lunch), I added a bit more protein. You can mix it up with some sliced up chicken sausage, chorizo, shredded chicken, ground beef or turkey, or for all of you vegetarians out there — any soy/veggie version of your favorite dog or patty.

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Watermelon & Feta Salad

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Oh August, we hardly knew thee. It seems like summer came and went, but since I’m not quite emotionally prepared to jump on the pumpkin spice latte band wagon, I’ve decided to share with you how my stomach has decided to resist the season change.

We had a gargantuan melon sitting on our kitchen table for a while — half of it came to Newport with us last weekend, but that only did so much damage. The other half was lingering in our fridge, just begging to become something unusual. Since I’m a freak for sweet and savory, and had never made a melon salad before, this guy hit all the right notes for me.

Ingredients:
(makes one large salad, or two small)

For the salad:

1 cup largely diced watermelon
2 heaping handfuls of kale, stems removed
1/4 cup almonds
1 large chicken breast
1/4 cup crumbled feta

For chicken marinate:

1 tsp thyme
2 tsp olive oil
1/2 tsp garlic powder
2 tsp lemon juice
salt & pepper

For dressing:
(I’ll be honest, I just sort of eyeballed this part)

1/4 cup olive oil
1 tbsp lemon juice
1/2 tsp fresh or minced garlic
1 tbsp apple cider vinegar
salt & pepper

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To Make:

01. Mix marinate ingredients well in a small bowl. Mix on chicken thoroughly and allow to sit for at least 10 minutes.

02. For dressing, place your olive oil in a small skillet with your garlic. Warm slightly just to infuse the oil. Then in small bowl, mix with the other dressing ingredients and set aside.

03. Give your de-stemmed kale a rough chop and put in a large mixing bowl with the rest of the salad ingredients (besides your chicken and dressing)

04. Put your skillet on medium-low heat and coat lightly with cooking oil. Cook your chicken until just cooked through and golden on each side. Allow to cool slightly and give it a rough chop (I like my chicken to be small little chunks in my salads).

05. Place chicken and dressing in your large with with the salad mixture and toss thoroughly.

And that’s it! I found this pairs really nicely with a crisp sauvignon blanc or pinot grigio.

A couple of tips:

* I’ve heard this goes very well with a little fresh mint mixed in. If you try let me know how it goes!

* There’s also a lot of hype these days about “massaging your kale.” Since kale is a pretty tough green, giving it nice little rub down with your hands and some olive oil for a few minutes goes a long way!

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