LIFESTYLE
Eat, Drink & Be Merry
You’re One in a Melon REFRESHING WATERMELON RECIPES
There truly is no other fruit as synonymous with summer as the watermelon. With its bright color and delicious taste, it’s the perfect hot-day treat. So whether you enjoy yours by the slice, in cocktail form or prepared as part of a dish, make sure to enjoy some this season! These watermelon recipes are not only refreshing but are full of vitamin B, antioxidants, potassium and calcium – the perfect way to stay hydrated during the hot, southern summer!
Watermelon Salad with Herbed Yogurt Sauce COURTESY OF COOKIE + KATE Total time: 30 minutes Servings: 6 WATERMELON SALAD INGREDIENTS 3 pounds ripe seedless watermelon (about ½ small round watermelon or 4 cups cubed), cut into ¾ inch cubes 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds ½ cup thinly sliced shallot (1 medium-to-large shallot) 3 Tbsp. sherry vinegar or red wine vinegar ¼ tsp. fine sea salt 2 Tbsp. extra-virgin olive oil Flaky sea salt or kosher salt, to taste Freshly ground black pepper, to taste Garnish: small handful of fresh mint and basil leaves, torn if large HERBED YOGURT SAUCE INGREDIENTS 1 cup Greek yogurt ⅓ cup lightly packed combination of fresh basil and mint leaves 1 Tbsp. extra-virgin olive oil 1 tsp. honey or maple syrup Pinch of fine sea salt DIRECTIONS 1. In a small bowl, combine the sliced shallot with the vinegar and ¼ tsp salt. Toss to combine, and place in the refrigerator to lightly pickle while you prepare the rest of the salad. 2. Make the yogurt sauce: In a food processor, combine the yogurt, fresh herbs, olive oil, honey and a pinch of salt. Blend until the herbs are broken into tiny pieces, and the sauce is pale green. (If you do not have a food processor, finely chop the herbs and whisk the ingredients together in a bowl.) 3. Swirl the yogurt sauce (all of it) over the base of a large serving platter. Scatter the cubed watermelon on top, followed by the cucumber. Arrange the pickled shallot on top and spoon the leftover vinegar over the salad. 4. Drizzle two Tbsp. of olive oil on top, sprinkle generously with fresh herbs and season with salt and pepper to taste. If you will not be serving it immediately, place the salad in the refrigerator to stay chilled. This salad is best served within an hour or two. 76 | SUMMER 2022
