By Christopher Fujimoto
To combat the heat we wanted to share our Greek Watermelon and Sumida Farm Watercress Salad recipe that plays on the sweetness of locally grown watermelon and is balanced with the fresh bite and bitterness of our Sumida Farm watercress.
- 6C cubed watermelon from a medium sized watermelon (1 small football sized watermelon or half a large watermelon)
- 2C multi colored cherry tomatoes, halved
- 2C cucumber, medium diced
- 1 red onion, thin julienne strips
- 1/2C mint leaves
- 1C crumbled feta
- 1 bunch Sumida Farm watercress, cut into 1" lengths
- 2T extra virgin olive oil
- salt as needed
- 1C Greek yogurt
- 1 lime, juiced
- 1T apple cider vinegar
- 1/4C balsamic vinegar
- 1/4C extra virgin olive oil
- 1T Dijon mustard
- 2T honey
- 1 1/2t salt
- 1/2t ground black pepper
- Prepare all the vegetables as described in the ingredients list.
- To make the dressing, combine all of the dressing ingredients in a medium bowl and whisk until fully incorporated. This dressing is thicker so it can better coat the salad ingredients and provide full flavor. Season with salt and pepper to taste if needed. Place the dressing into an airtight container and stow in the fridge until the salad is composed.
- In a large mixing bowl, combine the watermelon, cucumbers, onion, and tomatoes along with 2T olive oil and a couple pinches of salt mixing them so all the salt and oil is evenly distributed. This process removes some moisture from the watermelon and cucumbers allowing their flavor to become more prominent and also pre-seasons the salad slightly.
- In the same bowl, add the mint, feta, and Sumida Farm watercress and stir again until all the ingredients are evenly distributed.
- To serve, place the salad on a serving dish and serve with fresh mint leaves. Keep the dressing on the side or drizzle on top and serve with the rest on the side. Enjoy!