Three cheers for watermelon! This sweet, crunchy fruit reaches its peak in the summer—making it perfect for a picnic or BBQ—it’s colorful, refreshing & packed with vitamin C! It can be used in a variety of dishes (or simply sliced on a platter)! The gang at Marcia Selden Catering shares three watermelon recipes that will dazzle and can easily be made ahead. Pro tip: Tap on the shell of a seedless watermelon when shopping-if you hear a hollow sound it’s ripe and ready to eat! Enjoy these delicious recipes for: Watermelon Panzanella Salad, Tomato, Grilled Corn, Avocado & Watermelon Salad & Thai Watermelon Ceviche.
Watermelon Panzanella Salad
This flavorful salad doubles as a salsa and is great served over grilled fish or chicken if you eliminate the croutons.
2 Tbs. chopped fresh mint
3 Tbs. torn basil leaves
1 t. chopped fresh oregano
¼ C. extra virgin olive oil
1 tsp. Kosher salt
Zest and juice from 1 lemon
½ C. pitted Kalamata olives
½ C. finely sliced purple onion
1 C. crumbled feta cheese
4 C. diced watermelon
Toasted French baguette croutons
Combine herbs with olive oil, salt, zest and lemon juice, olives and onion
in a large bowl and toss to combine. Pour over watermelon and gently stir in feta.
Toss with toasted croutons before serving.
Tomato, Grilled Corn, Avocado & Watermelon Salad
All of the best parts of summer are combined into this bright, crunchy salad!
2 C. halved cherry tomatoes
2 C. grilled corn kernels
1 avocado peeled, seeded & cubed
4 C. cubed watermelon
¼ C. olive oil
Juice from 2 limes
Pinch of Kosher salt
1 Tbs. cumin
Cayenne pepper (optional)
½ C. Cilantro leaves leaves
Combine halved cherry tomatoes, grilled corn kernels, and watermelon in a large bowl. Drizzle with olive oil, lime juice, salt, cumin and cilantro leaves. Gently stir to combine and season to taste with salt & cayenne pepper if desired. Add avocado before serving.
Tastes really awesome with the addition of crumbled bacon…Yum!
Thai Watermelon Ceviche
This clean, simple salad will quickly become a summer staple. It’s also perfect for a dinner party because it needs to be made in advance. Serve in a martini glass or a Boston lettuce leaf for what may be the best salad you’ll eat all summer!
1 Tbs. lime zest
½ C. lime juice
1 Tbs. grated lemongrass
2 Tbs. grated ginger
¼ C. chopped cilantro leaves
¼ C. Thai fish sauce
1 diced avocado
1 Tbs. honey
½ C. thinly sliced red onion
1 lb. cooked peeled, cleaned and
deveined shrimp, cut into pieces
3 C. diced watermelon
½ finely diced jalapeno
Combine first 8 ingredients in a jar and shake well to combine. Combine onion, shrimp and watermelon in a bowl, pour vinaigrette over salad and gently stir to combine.
Let sit at least 1 hour refrigerated before serving.