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Enjoy this story from our archive, originally sent to TT members on .

Wedged In

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.

Watermelon Wedge Salad

Recipe from the Tasting Table Test Kitchen

Yield: Serves 4

  • 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

1. 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).

2. In a medium bowl, stir together the feta cheese, cream, crème fraîche, lemon juice and chives. Season with salt and pepper.

3. To serve, place 2 wedges of watermelon on each plate. Drizzle with the feta dressing and sprinkle with chives and basil leaves. Serve immediately.
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