We were lucky enough to spend the Fourth of July in Lake Chelan at the Foster lake house. It was a week of fun in the sun, in the water, and with extended family. We attended the neighbor’s Fourth of July potluck, and there tasted what is hands down my favorite watermelon salad. Kathy procured the recipe, from Sunset Magazine, and Simon and I had the opportunity to make it together. Hope you like it too!
Here’s what you need:
1 small watermelon cut into large cubes
2 Persian cucumbers, cut into slices
1/2 cup olive oil
2 tablespoon fresh lime juice
1 tablespoon champagne vinegar
2 tablespoons chopped cilantro
1 tablespoon chopped mint
1 small shallot, minced
1 Serrano chile, stemmed, ribbed and seeded, then minced
A couple handfuls of arugula
Salt to taste
Additional options: Chopped up feta cheese, chopped up hard goat cheese, cut up avocado, thinly sliced red onion or some quick-pickled red onion (to make just combine one red onion, some kosher salt, and some lemon juice in a container and refrigerate overnight)
Here’s what you do:
1. Cut up the watermelon and cucumbers. Put in a bowl.
2. Make the vinaigrette: In a jar, add the olive oil, lime juice, vinegar, cilantro, mint, shallot and chile. Shake well to combine.
3. Pour the dressing over the watermelon and cucumber. Then stir in the arugula. Add salt to taste.