Firecracker Watermelon Salad (GF)

Firecracker Watermelon Salad (GF)

from theheritagecook.com
80 min
4 servings

Both sweet and spicy, this is a delightful offering on summertime menus. The watermelon is sweet, the blueberries a touch tart, the mint refreshing, the cheese is creamy, and the jalapeno is a surprising pop of heat. Then tie it all together with a dressing made with orange juice and balsamic vinegar for the perfect side dish. Enjoy!

Ingredients

  • 4 tbsp freshly squeezed orange juice
  • 2 tbsp balsamic vinegar
  • 2 tsp finely minced shallots
  • 1-1/2 tsp dry mustard
  • 2 tbsp sugar, or to taste
  • Pinch kosher or fine sea salt
  • 3/4 cup (12 tbsp; 177 ml) organic olive oil
  • Pinch xanthan gum or guar gum, optional
  • 1 ripe seedless watermelon, cubed (about 4 cups; 1 L)
  • 1 large shallot, peeled and finely minced
  • 1 handful chopped fresh mint leaves
  • 2 tsp finely minced jalapeno peppers, or more to taste
  • 2 cups (473 ml) fresh blueberries, rinsed and patted dry
  • 3 tbsp grated ricotta salata or crumbled feta, or more to taste
  • Kosher or sea salt and freshly ground black pepper
  • Fresh mint sprigs, for garnishing

Directions

  1. 1

    Prepare the Watermelon: Wash the melon under cool running water; dry and set on cutting board. Cut off one end to create a flat surface. Working from the top down and following the curve of the melon, peel and cut the watermelon into bite-sized pieces. (See PRO Tip above for the technique for peeling and cubing the watermelon.)

  2. 2

    Prep the Salad: In a very large mixing bowl, place the watermelon cubes, shallots, mint, jalapeno, blueberries, cheese, salt and pepper. Gently toss together and set aside.

  3. 3

    Prepare the Orange Vinaigrette: In a small, deep bowl with high sides, whisk together the orange juice, vinegar, shallots, mustard, sugar, salt and pepper. Slowly pour in the oil, whisking constantly until the mixture is blended and emulsified. Whisk in the xanthan gum if using. Taste and adjust seasonings.

  4. 4

    Assemble the Salad: Pour the dressing over the watermelon mixture and toss gently to evenly coat the fruits. Cover and place in the refrigerator about 1 hour for the flavors to blend and thoroughly cool, tossing occasionally.

  5. 5

    To Serve: Toss the fruit to coat it with the dressing again. Scoop portions of the watermelon salad onto plates. Garnish with mint sprigs if desired and serve immediately.