Heirloom Melon & Watercress Salad

Heirloom Melon & Watercress Salad~Chef and a Baker
It’s summer here in Park City, Utah.
The farmers markets are in full swing and the produce coming from all over the state is incredibly fresh and looks amazing. This melon salad is perfect for a fresh way to use melons and berries. The living watercress and spicy arugula give it a spicy and peppery additional layer.
This is not a complicated melon salad but it has a few components to make it more interesting than just a run o’ the mill fruit salad.
This is a refreshing blend of heirloom melons, watercress, arugula, feta cheese and berries. A lemonade vinaigrette rounds out this summertime blend of fresh melons and berries.

 

Heirloom Melon & Watercress Salad
 
Prep time
Cook time
Total time
 
This is a refreshing blend of heirloom melons, watercress, arugula, feta cheese and berries. A lemonade vinaigrette rounds out this summertime blend of fresh melons and berries.
Chef and a Baker:
Recipe type: Salad
Cuisine: American
Ingredients
  • 3 heirloom melons, cut into bite sized dice (I like to have at least 3 different colors.)
  • 1 bunch watercress
  • 1 bunch arugula
  • handful of blueberries
  • handful of raspberries
  • chunk of feta cheese
  • salt
  • Lemonade Vinaigrette:
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • ¼ cup white-wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon coarse salt
  • ¼ teaspoon ground pepper
  • 1 cup olive oil
Instructions
  1. Lemonade Vinaigrette:
  2. In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.
  3. In a bowl combine arugula, watercress and melons.
  4. Add salt and lemonade vinaigrette and mix well.
  5. To plate, add berries and large chunks of feta

 

 

Heirloom Melon & Watercress Salad~Chef and a Baker
Heirloom Melon & Watercress Salad~Chef and a Baker

Chef and a Baker
Chef and a Baker

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