Watermelon Wedge Salad

4
Servings
60m
Prep Time
30m
Cook Time
1h 30m
Ready In


"A cooling fancy salad on those really hot days"

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related