Watermelon "Steak" Salad

6 Reviews
ADD YOUR REVIEW
Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
35 Mins
Yield
Makes 8 servings
July 2013
RECIPE BY Southern Living

Not your mother's fruit salad. A cold, thick, steak-like slice of ripe watermelon pairs unexpectedly well with salty Cotija cheese and a smoky vinaigrette. Also try it with leftover grilled chicken or beef.

Ingredients

  • 1 medium-size red onion, sliced
  • 1 cup seasoned rice wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 1 1/2 teaspoons table salt
  • 12 cups assorted tender salad greens (such as mâche, watercress, arugula, and Bibb)
  • 1 cup crumbled Cotija or feta cheese
  • Smoky Dijon Dressing
  • 8 (1 1/4-inch-thick) chilled seedless watermelon slices, rinds removed
  • 3/4 cup salted pepitas or sunflower seeds

How to Make It

Step 1

Stir together first 5 ingredients and 1/4 cup water in a glass bowl. Cover and chill 2 hours. (Mixture can be made and chilled up to 2 days ahead.) Remove onions from marinade, discarding marinade.

Step 2

Toss together greens, cheese, 1 cup red onions, and desired amount of dressing in a large bowl. Top each watermelon slice with 1 1/2 cups greens mixture. Sprinkle with pepitas. Serve immediately with remaining vinaigrette and onions.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Kaseyshealth's Review

keg0406
July 26, 2014
We just finished eating this recipe along with Mesquite grilled chicken breasts stuffed with goat cheese and sun-dried tomatoes. I'm very torn over this recipe. The dressing recipe makes a LARGE amount! If I made it again, I would cut it down to a 1/4 of the size. It made a 16 oz container and I only used about 2 TBS to dress our salad perfectly. This is a BEAUTIFUL dish! It looks so pretty and appetizing on a plate. Taking my first bite I was impressed with the freshness of the watermelon, salty crunch of the pepitas and the smokiness of the dressing. I used micro greens and arugula. Next time I would use just baby romaine due to bitterness of the greens. I think my issue is that I couldn't eat a ton of this dish with the dressing having such a powerful presence. I think if the dressing had a lighter, fruity flavor instead of the punch of the smoky paprika it would be outstanding. I would cut the paprika in half and sub with honey vinegar or balsamic next time.

keg0406's Review

SSE408
June 28, 2014
Loved it - perfect summer salad! Used watercress, arugula and frisee. Tastebuds and hips are happy with this recipe!

stallings06's Review

Kaseyshealth
August 04, 2013
N/A

LataMaryFields's Review

LataMaryFields
July 19, 2013
Very delicious! Perfect summer food.

SSE408's Review

stallings06
July 08, 2013
simple and delicious