Watermelon Wedge Salad
August 14, 2022
"A cooling fancy salad on those really hot days"
- Serving Size: 1 (706.6 g)
- Calories 1196.8
- Total Fat - 80.4 g
- Saturated Fat - 14.9 g
- Cholesterol - 23.7 mg
- Sodium - 802.2 mg
- Total Carbohydrate - 89.9 g
- Dietary Fiber - 24.1 g
- Sugars - 36.1 g
- Protein - 47.1 g
- Calcium - 1160.2 mg
- Iron - 10.4 mg
- Vitamin C - 88.4 mg
- Thiamin - 2 mg
Cut the rind off the melon, starting with the top and the bottom, to create a base to work from.
Stand the melon on end and remove the remaining rind and white from the sides.
Slice half the melon into 4 circles of equal size and set aside for assembling the salad later.
To make the juice
Cut a slice about an inch thick from the remaining watermelon into small pieces and place in a juicer or blender.
You will need 1 cup of juice to make the melon glaze,
Strained of any seeds.
Add more watermelon if necessary.
Stop when you reach 1 cup.
Strain the juice.
There will probably be leftover watermelon from this step.
To make the glaze, add the watermelon juice, balsamic vinegar and sugar to a 4-quart saucepan. Place on low heat and reduce until liquid is thick and viscous.
Be careful not to burn, stir often and frequently. Also take care to not make caramel.
If it cooks too long it will be too thick to drizzle.
A good way to tell if glaze is done is by using a wooden spoon.
Dip the spoon into the glaze, let cool a bit, drag your finger on the back of the spoon. Your finger should create a clear line on the spoon.
To make the tahini vinaigrette
Add tahini, lemon juice, white wine vinegar and salt to taste in a blender.
Blend until smooth
Add water a little at time, if too thick.
Note, you will only use a cup and a half of this dressing for the salads.
Cover and refrigerate.
In a sauté pan
Dry toast pistachios until toasted brown
Careful nut to burn.
Rough chop with knife or in the food processor.
Do not over process nuts or they will turn to pistachio butter.
To assemble the salads
Line the bottom of 4 large plates or shallow bowls with spinach.
Divide garbanzos and scatter across.
Cut each of the reserved watermelon discs into 4 quarters and stack in a line on top of spinach.
Slice tomatoes in thin slices if using plum tomatoes, then arrange around the watermelon.
Top watermelon with feta and pistachios.
Drizzle with tahini vinaigrette, about 3 tablespoons for each plate, and with melon-balsamic glaze, about 2 tablespoons, crisscrossing the salad.
Garnish with fresh mint.
Use whole leaves or slice the mint in a chiffonade.
Tips & Variations
No special items needed.