Watermelon Salads with Tequila-Lime Dressing
My friend Yvonne makes this salad for her summertime pool parties when we crave something cool and light, which is often. She tosses it in a big bowl, we throw something on the grill, and everyone heads for her backyard pool. Sometimes we float in the pool all afternoon, climbing out of the water only when we need a watermelon break. It’s a great way to beat the Texas heat. Using the scooped-out watermelons as serving bowls means this dish performs double duty: satisfying your guests’ appetites and adding an eye-catching decorative touch. It’s easier than you think and your friends will marvel at your artistic flair.
Recipe information
Yield
serves 12
Ingredients
Salad
Tequila-Lime Dressing
Preparation
Step 1
TO MAKE THE SALAD: Set each watermelon on its side (not the stem end) on a flat surface. Slice off just enough of the tops, cutting only into the rind, to make a stable surface. Flip the melons to rest on their cut sides. With a long, sharp knife, horizontally slice off about the top one-quarter of each melon and discard. To form the bowls, using a large metal spoon, carefully scoop out the flesh in as large pieces as possible. Cut the flesh into 1 to 1 1/2-inch chunks—you’ll have about 10 cups—and put them in a large bowl. (To create a smooth, party-perfect watermelon serving bowl, you’ll lose some of the flesh when you scrape out the fruit closest to the rind. Hey, watermelon is good for you, so snack on the bits that aren’t pretty enough to go in the salad.) Cover the watermelon bowls with plastic wrap and refrigerate until ready to serve.
Step 2
Reserve some of the red onion slices for garnish, and add the remaining slices to the watermelon chunks along with the chopped mint leaves. Cover the watermelon-onion mixture and refrigerate until ready to serve.
Step 3
TO MAKE THE DRESSING: Whisk together the lime juice, tequila, honey, salt, mint, and vinegar. Refrigerate the dressing in a covered bowl or glass jar until ready to serve.
Step 4
TO SERVE: Add the dressing and the 2/3 cup feta cheese to the watermelon mixture and gently mix until both are evenly distributed. Mound half of the salad into each of the watermelon bowls. Garnish with mint sprigs and a few onion rings.
do it early
Step 5
The salad components—melon bowls and chunks and dressing—can be made ahead, but not assembled, up to 1 day in advance and refrigerated until needed.
tips
Step 6
Feta cheese, a pungent, brined cheese that originated in Greece, has become so popular that feta-style cheeses are produced in many countries. I like the traditional Greek style, often made from a blend of milk from sheep and goats. Experiment with several types to find a feta to your liking.
Step 7
To take the bite out of raw onions, presoak slices in ice water for 30 minutes. Drain and pat dry before using.
