Watermelon & Feta Wedge Salad Recipe
Step aside iceberg
When the Tasting Table Test Kitchen landed a slew of watermelon, doling out unadulterated wedges quickly turned boring. So creativity set in, and our food editors sweetened the classic wedge salad. For this hot-weather upgrade to the steakhouse icon, wedges of watermelon replace traditional iceberg lettuce, feta supplants blue cheese and fresh basil freshen the dish. Serve as a light lunch–or a first course if you're committed to the steakhouse experience.
Recipe from the Tasting Table Test Kitchen
Watermelon Wedge Salad
Watermelon Wedge Salad from the Tasting Table Test Kitchen.
Prep Time
0
minutes
Cook Time
0
minutes
Servings
4
servings
Total time: 0 minutes
Ingredients
- ½ small watermelon, rind removed
- 8 ounces feta cheese, crumbled
- ½ cup heavy cream or buttermilk
- ½ cup crème fraîche
- 1½ tablespoons fresh lemon juice
- ¼ cup finely chopped fresh chives plus more for serving
- Salt and freshly ground black pepper
- ¼ cup fresh basil leaves
Directions
- Set the watermelon on a cutting board, cut side down. Quarter the watermelon, place each quarter on its side and halve each quarter crosswise (so you have 8 thick wedges total).
- In a medium bowl, stir together the feta cheese, cream, crème fraîche, lemon juice and chives. Season with salt and pepper.
- To serve, place 2 wedges of watermelon on each plate. Drizzle with the feta dressing and sprinkle with chives and basil leaves. Serve immediately.