Every summer, we seem to gravitate to one dish, a lot. This year, the winner was any form of a watermelon salad. Mainly because it pairs so well with BBQ’ed meats and fish. And any dish that is both sweet, salty and spicy always has my vote. And, I am the one cooking, we eat what I want (well most of the time).
This version has cucumber, watercress and red onion. In the past I have added a thinly sliced jalapeno to the vinaigrette, for just a bit of heat, today I added a heaping spoonful of gochugaru (Korean red chili flakes) to the vinaigrette instead, which gives it a nice kick of heat with a hint of sweetness. I certainly have plenty, a while ago I purchased a 16 0z bag online, perhaps I was having spacial difficulties that day because 16 0z is a heck of a lot of gochugaru honey.
Now, what to do with the remaining 15 1/2 ounces…….
- 1 small seedless watermelon, cubed
- 1/4 red onion, thinly sliced
- 2 cups watercress
- 8 oz (1 1/2 cups) cubed feta
- 1-2 Tbs gochugaru flakes (optional) could also use 1/8 tsp of cayenne pepper
- 1/2 cup olive oil
- 1 tbsp freshly squeezed lime juice
- 1 tbsp Champagne or white wine vinegar
- 1 shallot, minced
- 2 tbsp chopped chives
- 1/4 tsp kosher salt
Whisk together the vinaigrette ingredients.
Add watermelon, red onion watercress feta to large salad bowl, drizzle with vinaigrette, toss well then sprinkle with gochugaru.
Place on platter to serve (looks pretty)