NOt sure there is any rule about no watermelon after labor day, but as long as we see them at the market, for a reasonable price, we still eat them!! I also wear white through September!
For our anniversary my husband and I usually plan a nice meal at home and get the kids to bed and enjoy it. This year, we rushed it early in case we would lose power during Irene. Fortunately we did not although it started flickering as we sat down!
Since my husband has been influenced by my cook book selection, all his recipes were from Barefoot Contessa. What was even more surprising, they were all recipes I have not tried.
He made Herb crusted salmon, roasted pesto tomatoes and flat beans. Those recipes coming in another post. He also made a watermelon salad. It had a savory element to it that I was not sure I liked, shaved parmesan cheese.
I had another watermelon salad recipe cut out that we tried several years ago. We were having guests over so I decided to make this one as I remember liking it more.
The end result, I liked the tomato/watermelon salad, more refreshing in my opinion, and my husband liked Ina’s. Not sure if there was any conflict of interest as to whom put the effort in preparing the salad. Either way, these are best made the day you will eat them. We did have some leftover tomato/Watermelon salad and the next day it was tasty just had a lot of juice in the bowl.
Here are the two recipes, let me know which one you like better. If we get an Indian summer evening don’t forget to indulge in Watermelon Margaritas.
Watermelon and Arugula Salad–Barefoot Contessa
½ pound baby arugula leaves
2 pounds seedless watermelon, ¾-inch-diced (3 pounds with the rind)
¹/³ cup good olive oil
¼ cup freshly squeezed lemon juice (2 lemons)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½-pound chunk Parmesan cheese
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and sprinkle them on the arugula and watermelon. Sprinkle with salt and serve.
Tomato and Watermelon Salad-southern Living
- 5 cups (3/4-inch) seeded watermelon cubes
- 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 1 small red onion, quartered and thinly sliced
- 1/2 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- Romaine lettuce leaves (optional)
- Cracked black pepper to taste
- 1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
- 2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.