Yahoo! Summer is still here. The Hitching Lot Farmers’ Market is still thriving and bursting with color, conversation and culinary promise.
Last night Terry found a watermelon in the outside refrigerator that I had forgotten about. It was a little soft, but we cut it open and used some for our breakfast smoothie (we make them the night before, pour in glasses and they are ready and cold the next morning) along with blueberries, a banana and plain yogurt.
So, I’ve still got half left. What to do? I flashed back to dinner several years ago in Athens with stepdaughters Faithe and Laura Ellen. We were having a fun girls’ weekend while I showed off my hometown. Dinner at the restaurant 5&10 was a highlight for several reasons. The food was fabulous; we were laughing a lot; and, Faithe ordered a salad with cheese! She who insists she doesn’t like cheese ate, and loved, not only cheese, but feta cheese, and it was paired with watermelon!
This was a signature salad of Hugh Acheson’s, chef and owner of 5&10 and can now be seen on many menus in the summertime. What I love about Hugh’s recipe is the architecture of the salad, square slices of watermelon layered like a Napoleon, with slices of feta. I have not seen blocks of feta locally, but recently bought one at a Sam’s club. Keep in mind that any cheese is fresher bought as a chunk rather than pre-crumbled or shredded. These are usually not only older but often tossed with potato starch to keep them from clumping.
So, with watermelon in mind, here are three summer recipes. The third is a bonus. It’s a cool, refreshing summer drink.
TOMATO AND WATERMELON SALAD
Makes 4 servings
1 pound watermelon, rind removed and cut into 1 1/2-inch chunks
4 heirloom tomatoes, quartered
1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1/2 teaspoon kosher salt
Pinch freshly ground pepper
2 tablespoons fresh basil leaves
4 ounces soft goat cheese
1/3 cup chopped roasted unsalted cashews
(Source: “True Food: Seasonal, Sustainable, Simple, Pure,” by Andrew Weill, M.D.)
WATERMELON SALAD WITH FETA, ARUGULA AND SERRANO CHILE VINAIGRETTE
Makes 4 servings
6 tablespoons serrano chile vinaigrette (recipe below)
1 medium seedless watermelon, skin and rind removed, cut into 3/4 inch-by-3-by-3 inch squares (16 squares)
1 serrano chile, thinly sliced
1/4 pound baby arugula leaves
1/2 teaspoon kosher salt
1/2 pound feta, cut into 16 slices, 1/4-inch thick
(Source: “A New Turn in the South,” by Hugh Acheson)
SERRANO CHILE VINAIGRETTE
Makes 1 cup
1/2 cup olive oil
1 tablespoon freshly squeezed lime juice
1 tablespoon champagne vinegar
1 shallot, minced
1 serrano chile, thinly sliced
1/2 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
WATERMELON LIMEADE
Makes 6 servings
1/2 cup fine turbinado sugar
4 cups cubed watermelon flesh
1/2 cup freshly squeezed lime juice
1 cup soda water
6 slices of lime, for garnish
(Source: “A New Turn in the South,” by Hugh Acheson)
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