Watermelon, Tomato, and Four-Herb Salad
This salad is exactly what I want to make and eat during the heat of summer -- either as a light dinner or a side to grilled meat. It's inspired by the various watermelon and feta salads I've made over the years. For this version, I decided to pay homage to the recipes from Jerusalem by Yotam Ottolenghi and Sami Tamimi by using a large quantity of herbs. With equal parts torn basil, mint, and tarragon, it's my favorite version that I've made to date. The herbs add a lot of interest to the salad, and the lemon-rosemary vinaigrette (which is both a marinade and a dressing) unites all of the components -- with the sweet heat of the Aleppo for balance. I opted to add shaved pecorino, but feel free to use feta if it's what you have on hand.
This salad is exactly what I want to make and eat during the heat of summer -- either as a light dinner or a side to grilled meat. It's inspired by the various watermelon and feta salads I've made over the years. For this version, I decided to pay homage to the recipes from Jerusalem by Yotam Ottolenghi and Sami Tamimi by using a large quantity of herbs. With equal parts torn basil, mint, and tarragon, it's my favorite version that I've made to date. The herbs add a lot of interest to the salad, and the lemon-rosemary vinaigrette (which is both a marinade and a dressing) unites all of the components -- with the sweet heat of the Aleppo for balance. I opted to add shaved pecorino, but feel free to use feta if it's what you have on hand.
- 2 tablespoons lemon juice
- for salad
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon walnut oil
- zest of 1 lemon
- 1 teaspoon aleppo pepper
- 3/4 cup cherry tomatoes halved
- 1 1/2 cups baby arugula
- 1/4 cup mint leaves torn
- 1/4 cup tarragon leaves torn
- 1/4 cup basil leaves torn
- 3 cups seedless watermelon cubes (about 1-inch in size)
- 1/2 cup toasted walnuts chopped
- 1 ounce aged pecorino thinly shaved
- for vinaigrette
- 1 teaspoon rosemary minced
- flaky sea salt and freshly-ground black pepper
- Carbohydrate 10.8427825078683 g
- Cholesterol 0 mg
- Fat 39.9485550419035 g
- Fiber 4.44395000278431 g
- Protein 6.53251000275506 g
- Saturated Fat 4.42839600524117 g
- Serving Size 1 1 Serving (156g)
- Sodium 12.0020000100698 mg
- Sugar 6.39883250508396 g
- Trans Fat 1.68808800153343 g
- Calories 404 calories
Step-by-step
- To make the vinaigrette: Combine lemon juice and zest, rosemary, and Aleppo in a small bowl. Slowly whisk in the oils until emulsified. Season to taste with sea salt and freshly-ground black pepper.
- Combine the watermelon cubes and cherry tomatoes in a bowl. Add 2 tablespoons of the vinaigrette and toss to coat. Set aside for about 10 minutes to marinate.
- Toss together the arugula, herbs, walnuts, and pecorino in a large serving bowl. Add a pinch of sea salt. Add the watermelon cubes and cherry tomatoes, draining off any excess liquid that's accumulated in the bottom of the bowl. Add just enough additional vinaigrette to lightly coat the arugula and herbs, taking care to not overdress. Toss lightly, and season to taste with sea salt, freshly-ground black pepper, and Aleppo for more heat.
A Summer Salad Sensation: Watermelon, Tomato, and Four-Herb Delight
As a busy professional, I often find myself craving fresh, healthy meals that don't require hours in the kitchen. This Watermelon, Tomato, and Four-Herb Salad has become my go-to recipe for those warm summer evenings when a light yet satisfying dinner is needed. It's incredibly versatile, perfect as a light dinner or a vibrant side dish to grilled meats or fish. The beauty of this salad lies in its simplicity and the incredible burst of flavor it delivers.
The inspiration came from my love of watermelon and feta salads, but this version takes it a step further. I've drawn inspiration from the culinary genius of Yotam Ottolenghi and Sami Tamimi, incorporating a generous amount of fresh herbs. The combination of basil, mint, and tarragon creates a symphony of flavors that dance on your palate, complemented by the sweetness of the watermelon and the juicy burst of cherry tomatoes. The lemon-rosemary vinaigrette acts as both a marinade and dressing, expertly binding all the components together while adding a delightful zing. The addition of a touch of Aleppo pepper provides a subtle warmth that beautifully balances the sweetness.
I've opted for shaved pecorino romano in my recipe, but feel free to substitute with feta cheese if that's what you have on hand. Both cheeses bring their unique creamy texture and salty tang that pairs wonderfully with the other ingredients. The toasted walnuts add a satisfying crunch, providing a delightful textural contrast to the soft watermelon and herbs. The preparation is simple; the most time-consuming step is chopping the ingredients, but even that is fairly quick.
The best part? This salad is as visually stunning as it is delicious. The vibrant colors of the watermelon, tomatoes, and herbs create a feast for the eyes, making it perfect for entertaining guests or simply enjoying a delightful meal on your own. The recipe is easily scalable, so whether you're making it for two or for a crowd, it’s equally as impressive. It's a testament to the fact that sometimes, the simplest recipes are the most rewarding. The freshness of the ingredients shines through, making this salad a true summer celebration.
Beyond its deliciousness and ease of preparation, this salad embodies the essence of healthy eating. It's packed with vitamins, antioxidants, and essential nutrients, providing a guilt-free indulgence that satisfies both the body and the soul. This is not just a salad; it's an experience – a taste of summer captured in a bowl. The subtle heat from the Aleppo pepper, the fragrant herbs, and the creamy cheese all contribute to a taste sensation that’s both refreshing and memorable. I often find myself making this salad again and again, adapting it slightly to suit my mood or what’s available in my fridge.
Whether you are a seasoned chef or a novice in the kitchen, this recipe is a must-try. It's the perfect recipe for a casual summer gathering, a romantic dinner for two, or a quick and easy weekday lunch. The combination of flavors and textures is truly unforgettable, and I'm confident that it will quickly become one of your summer favorites. The versatility of this salad also makes it perfect for meal prepping. Prepare the components in advance, and then simply assemble the salad just before serving for the freshest taste. It's a delicious and healthy way to stay energized throughout the summer months. I highly recommend experimenting with different types of cheese, nuts, or herbs to create your own unique twist on this already exceptional salad.
This salad is more than just a recipe; it’s a reminder to savor the simple pleasures in life, appreciate the beauty of fresh ingredients, and enjoy the company of loved ones. It’s a celebration of summer, sunshine, and the bounty of the season. Try it, and I promise you won't be disappointed! The beautiful colors alone make it a perfect centerpiece for any summer gathering, but the taste? Oh, the taste is simply divine.
