Watermelon Wedge Salad
Recipe: #39339
August 14, 2022
Categories: Salads, Fruit Salad, Main Dish Salad, Beans, Chickpeas/Garbanzo, Pistachio, Watermelon Middle Eastern, Vegetarian, more
"A cooling fancy salad on those really hot days"
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Cut the rind off the melon, starting with the top and the bottom, to create a base to work from.
Step 2
Stand the melon on end and remove the remaining rind and white from the sides.
Step 3
Slice half the melon into 4 circles of equal size and set aside for assembling the salad later.
Step 4
To make the juice
Step 5
Cut a slice about an inch thick from the remaining watermelon into small pieces and place in a juicer or blender.
Step 6
You will need 1 cup of juice to make the melon glaze,
Step 7
Strained of any seeds.
Step 8
Add more watermelon if necessary.
Step 9
Stop when you reach 1 cup.
Step 10
Strain the juice.
Step 11
There will probably be leftover watermelon from this step.
Step 12
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.
Step 13
Be careful not to burn, stir often and frequently. Also take care to not make caramel.
Step 14
If it cooks too long it will be too thick to drizzle.
Step 15
A good way to tell if glaze is done is by using a wooden spoon.
Step 16
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.
Step 17
To make the tahini vinaigrette
Step 18
Add tahini, lemon juice, white wine vinegar and salt to taste in a blender.
Step 19
Blend until smooth
Step 20
Add water a little at time, if too thick.
Step 21
Note, you will only use a cup and a half of this dressing for the salads.
Step 22
Cover and refrigerate.
Step 23
In a sauté pan
Step 24
Dry toast pistachios until toasted brown
Step 25
Careful nut to burn.
Step 26
Rough chop with knife or in the food processor.
Step 27
Do not over process nuts or they will turn to pistachio butter.
Step 28
To assemble the salads
Step 29
Line the bottom of 4 large plates or shallow bowls with spinach.
Step 30
Divide garbanzos and scatter across.
Step 31
Cut each of the reserved watermelon discs into 4 quarters and stack in a line on top of spinach.
Step 32
Slice tomatoes in thin slices if using plum tomatoes, then arrange around the watermelon.
Step 33
Top watermelon with feta and pistachios.
Step 34
Drizzle with tahini vinaigrette, about 3 tablespoons for each plate, and with melon-balsamic glaze, about 2 tablespoons, crisscrossing the salad.
Step 35
Garnish with fresh mint.
Step 36
Use whole leaves or slice the mint in a chiffonade.
Tips
No special items needed.