Compressed Watermelon Salad -- feta cheese, mission figs, crisp ham, pickled red onions, balsamic gelee and chartreuse quarkby Todd Kelly, Executive Chef and Director of Food & Beverage at the ...

Despite thoroughly enjoying so many of them, this recipe for Watermelon Salad is my personal favorite. It is the only one I make with regularity, and it is, 100%, all about the watermelon.

Little Sister’s Indonesian-inspired fruit salad is made with compressed watermelon and garnished with radish and basil cress, but home cooks can skip both steps.

finely grated zest and juice of 1 lemon 2 tbsp olive oil 1. For the watermelon and salad: Cut the watermelon into 2-inch squares that are 1/3-inch thick. Sprinkle them lightly with salt on one side.

Watermelon salad is a phenomenal dish with its sweet, fruity base, salty feta cheese, and lime juice. One protein-packed addition takes it to the next level.

Compressed Watermelon Salad Not so long ago, restaurant chefs were compressing watermelon at nearly every turn. Why? The technique concentrates and intensifies the flavour and colour.

What you need: 3 cups watermelon, cubed or in small triangles; 2 cups baby arugula (or rocket); ½ cup goat cheese or fresh mozzarella, torn; a handful of toasted walnuts or almonds; Balsamic ...

Then, salt the tomatoes — but not the watermelon — at least 15 minutes before assembly. Salting seasons the tomatoes thoroughly and brings out their juices, which mingle with the dressing and ...