Watermelon Dinner Salad

The other day I came across a recipe for a watermelon, tomato and red onion salad which was the inspiration for my Watermelon Dinner Salad.  The flavors of watermelon and tomato blend surprising well and the cranberries add a little tang. This is a refreshing dish for summer and can be served as a light meal or as a first course.

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Watermelon Dinner Salad

serves 6

For the Dressing:

1/3 c. Raspberry-infused White Balsamic Vinegar (or any similar fruity vinegar)

3 T. extra virgin olive oil

1 T. honey

1/2 t. salt

For the Salad:

5 c. seedless watermelon, cut into 1-inch cubes

4 c. sliced ripe tomatoes

1 1/4 c. sliced, peeled cucumbers

8 oz. fresh mozzarella, cut into slices then torn into small pieces

1 – 1/2  heads romaine lettuce

Garnishes:

1/4 c. fresh basil leaves

1/3 c. dried cranberries

freshly ground pepper (I use a green and pink peppercorn blend)

honey

Directions:

1. Combine the dressing ingredients in a jar. Screw the lid on and shake until ingredients are well-blended.

2. In a large bowl, gently toss together the watermelon, tomatoes, cucumbers, mozzarella and dressing. Chill for about 1 hour before serving.

3. Just before serving, wash and dry lettuce and basil.  Divide lettuce between plates. Top with salad.  Garnish with basil leaves, dried cranberries and freshly ground pepper. Drizzle with a little extra honey. Enjoy!

Two Little Chefettes Monthly Cooking Challenge: Strawberries

Thank you to Bebe and Ridha from Two Little Chefettes for suggesting this month’s cooking challenge. My entry is a Strawberry Watermelon Soup with Blueberries swirled with Blueberry Honey Sauce. (These recipes are from my first cookbook A Taste of Morning after which I named this blog). I serve the soup as a fruit course for special occasions or as a light summer dessert paired with a sweet wine. It is easy to make and very refreshing.

Strawberry Watermelon Soup with Blueberries

Serves 4

Except for the sugar, use chilled ingredients.

3 c. sliced fresh strawberries

2 c. seedless watermelon chunks

1/2 c. fresh orange juice

1/3 c. granulated white sugar

1 T. fresh lemon juice

1/2 c. fresh blueberries

Blueberry Honey Sauce for garnish (recipe below)

Place strawberries, watermelon, orange juice, sugar, and lemon juice in the bowl of a food processor. Pulse until fruits are puréed. Divide blueberries between four dessert bowls. Top with soup.  Swirl 1 T. Blueberry Honey Sauce through each bowl of soup, being careful not to blend it in.

Blueberry Honey Sauce

2 c. frozen blueberries

1/4 c. cold water

1/3 c. honey

1 t. fresh lemon juice

In a medium non-stick pan, bring blueberries, water and honey to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until blueberries begin to pop. Stir in lemon juice. Push berries and liquid through a sieve to remove skins. Use right away or pour into a glass jar, cover and refrigerate. (Yields about 1 cup.)