By Elizabeth Stark
Have you ever had a yellow watermelon? They have a milder, creamier flesh than their red counterparts, but retain the refreshing sweetness watermelon is known for. On a recent soggy Sunday we picked one up at the farmers market and turned it in to a colorful side dish.
Making the most of seasonal ingredients, I threw together sweet cherry tomatoes, watermelon cubes, cucumber, and mild goat milk feta with a tangy tarragon dressing. My family loved it! Bring some color to your Labor Day table with this easy and delicious summer salad.
Yellow Watermelon Salad
Ingredients
- 2 cups cubed yellow watermelon
- 2 cucumbers, peeled, seed, and cut to 1″ cubes
- 1 cup cherry tomatoes, halved
- 3/4 cup cubed goats milk feta
- 3 tablespoons olive oil
- 2 tablespoons fresh squeezed lime juice
- 3 tablespoons fresh tarragon, minced
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
Directions
20 minutes before serving, combine the watermelon, cucumber, and tomatoes in a large salad bowl. In a small bowl or cup, whisk the lime juice into the olive oil, and add the salt, pepper, and tarragon. Drizzle over salad, and toss gently. Serve with a tarragon leaf garnish.
Food , Recipes
