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.
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.
Read MoreLoved it - perfect summer salad! Used watercress, arugula and frisee. Tastebuds and hips are happy with this recipe!
Read MoreVery delicious! Perfect summer food.
Read Moresimple and delicious
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