I don’ t usually post three times a week, but I made a watermelon basil salad this week and I just had to share the twist I added. I picked up a handful of little bento vegetable cutters for $4 from a hardware store in Japantown that look like the cutest, tiniest cookie cutters you’ve ever seen. I used them to cut out shapes of watermelon, canteloupe, and honeydew melon for a refreshing melon salad that impressed everyone at the table. It’s funny how I never thought to use cutters to make my salads more interesting. I think I might try this more often, and those of you with kids might find it a great inroad to getting your young’ins to eat more fruits and vegetables.
The cheese I use here in a Greek variety called Kefalotyri, a wonderfully salty cheese that squeaks when you eat it and makes watermelon nearly burst with a before-undiscovered level of sweetness. Pop! The fresh flavor consumed the entirety of my taste sensors, sending me into a euphoric state of fruity, late summer bliss. If you can’t find Kefalotyri, go ahead and use French feta (which is stronger and saltier than standard feta), regular feta, queso fresco, haloumi, or heck, even salty marinated tofu, if you’re vegan. A splash of grapeseed oil pulls it all together, but you can also use olive oil – the fruiter the oil, the better.
- Serves: 6
- Calories: 213
- Fat: 17g
- Saturated fat: 9g
- Unsaturated fat: 7g
- Carbohydrates: 8g
- Sodium: 726mg
- Fiber: 1g
- Protein: 9g
- Cholesterol: 51mg
- 1/2 pound watermelon, cut into 1/2-inch thick slices
- 1/2 pound honeydew melon, cut into 1/2-inch thick slices
- 1/2 pound cantaloupe, cut into 1/2-inch thick slices
- 3/4 cup chopped fresh basil
- 1/4 cup lemon juice (or more, if you like your salad really tart)
- 1 tablespoon lemon zest
- 1/4 teaspoon salt (optional)
- 3/4 pound Kefalotyri, cut into 1/2-inch cubes
- 2 tablespoons grapeseed oil, or fruity olive oil
- Using these vegetables cutters or your choice of other tiny cookie cutters, cut your melon slices into as many little shapes as you can get out of each slice.
- In a large bowl toss together melon, basil, lemon juice, lemon zest, and salt. Add ketalotyri or the cheese of your choice, crumbling gently with your fingers. Using a wooden spoon, gently fold the salad while dribbling in the oil. Taste and add more salt, if you like. Serve chilled or at room temperature.
This content was originally posted on FearlessFresh.com.
Score! Great ideas for my kidlets. They might eat beets this way, maybe even a turnip or two.
Awesome! Let me know how it goes. ;)
you’re right! That is the cutest watermelon salad ever!!!
Thanks! :)
i’ve never heard of the cheese but i will try the feta if i can’t find this
Look in international grocery stores – they will probably be your best bet.
I have star cutters thatn I’ve never thought to use for this. Thanks for the inspiration!
Anytime. :)
I wish I liked watermelon.
You could always make it with something else, like carrots? Or zucchini? I might change up the flavors a bit, but you could still use the cutters!
Haven’t had kefalotyri cheese, but we at Berkeley Bowl West in our cheese department carry kasseri (Italian maker), myzithra, and also manouri. Feta would certainly work well enough, but myzithra or even ricotta salata might work in a pinch, as well.
I’ve never tried Kasseri – I’ll have to come by and check it out. Thanks for the tip. And I do love Ricotta Salata!
Ohhhhhhhhhhh this looks delicious, AND totally the cutest. Thanks for the inspiration, I need some bento mini cookie cutters!
Steph,
I didn’t think this combination would work, but it does. I have basil/mint in the garden right now…just perfect.
Glad you like it, Jane. I was totally surprised the first time I had it, too!