By Libbie Summers
Photography by Teresa Earnest
Assisted by David Dempsey
When my son was young, he called a watermelon wedge diced in the rind “fancy melon”. In toddler Jenga fashion, his tiny fingers would strategically pull out the diced pieces from the rind bringing on contagious juicy giggles.
With a few simple cuts, the humble watermelon wedge will instantly become “fancy” in the eyes of any guests at your table. And, topped with this simple fruit salsa, salty feta and crunchy pistachios…it’s extra fancy.
Cherry Watermelon Wedge Salad
ripe melon, cherry salsa, feta, pistachios, lime finish
What you need:
4 watermelon wedges (about 6-8 inches long and 3-4 inches wide at the rind)
1 cup fresh cherries, pitted and roughly chopped (feel free to sub any fruit here, it all works!)
¼ jalapeno, finely diced
2 tablespoons chopped cilantro
1 juicy lime
Flake sea salt
Coarsely ground black pepper
½ cup crumbled feta cheese
¼ cup pistachios, roughly chopped
Olive oil for drizzling
What to do:
1. Prepare cherry salsa: Cut the lime in half. Cut one half into wedges and set aside for serving. In a small bowl, stir together the cherries, jalapeno, cilantro and juice of ½ lime. Season with salt and pepper and set aside.
2. Prepare watermelon: The way these wedges are diced in the rind and served from it, is what makes this summer salad a show stopper! Working with one wedge at a time, start your cuts from the peak of the watermelon wedge, make vertical slices 1-inch wide just down to the rind (don’t cut through the rind). Next, with your knife at a 45-degree angle, make horizontal cuts about 1-inch wide on one side of the wedge working from the peak to the rind without slicing through the rind. Spin to the other side of the wedge and repeat the process. Finally, run your knife along the rind of the wedge.
To Serve: Place one watermelon wedge on each plate pulling out a few of the pieces of melon slightly to give a “shelf” for the salsa to land on. Spoon salsa over each wedge. Top each with feta and pistachios. Drizzle with olive oil and finish with a pinch of salt. Serve with a lime wedge on the side.
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