Watermelon With Herb Salt Recipes

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WATERMELON SALAD WITH FRESH HERBS RECIPE BY TASTY



Watermelon Salad With Fresh Herbs Recipe by Tasty image

Here's what you need: small watermelon, balsamic vinaigrette, red onion, fresh mint leaf, fresh basil leaf, fresh thyme leaf

Provided by Joey Firoben

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 small watermelon
1 cup balsamic vinaigrette
½ red onion, peeled, halved, and thinly sliced
¼ cup fresh mint leaf
¼ cup fresh basil leaf, thinly sliced
2 tablespoons fresh thyme leaf

Steps:

  • Using a sharp knife, cut off the top and bottom of the watermelon to reveal the red flesh and create flat surfaces on both sides. Stand the watermelon upright, and slice off the remaining peel so only the red core remains.
  • Cut the watermelon into roughly 1-inch (2-cm) cubes and transfer to a large bowl.
  • In a medium pot over high heat, bring the balsamic vinegar to a boil and reduce until roughly ¼ cup (60 ml) remains and the vinegar has thickened significantly, about 10 minutes. Remove the pot from the heat and set aside to cool.
  • Arrange the watermelon cubes on a plate or place in a large bowl.
  • Arrange the red onion, mint leaves, drops of balsamic reduction, basil, and thyme decoratively over the watermelon. Or, if using a bowl, toss the watermelon, onion, and herbs together, then drizzle with balsamic reduction.
  • Enjoy!

Nutrition Facts : Calories 236 calories, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, Sugar 20 grams

WATERMELON WITH HERB SALT



Watermelon with Herb Salt image

Provided by Food Network Kitchen

Time 5m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Pulse 1/2 cup each kosher salt and fresh basil and 2 tablespoons chopped tarragon in a food processor until finely chopped. Sprinkle on watermelon wedges.

WATERMELON WITH FENNEL SALT



Watermelon with Fennel Salt image

Categories     Fruit     Herb     Dessert     No-Cook     Picnic     Quick & Easy     Backyard BBQ     Watermelon     Fennel     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

1 tablespoon fennel seeds
2 teaspoons kosher salt
12 (1-inch-thick) slices from a 5-lb quartered chilled watermelon
6 lime wedges

Steps:

  • Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.

WATERMELON WITH PARMESAN AND MINT



Watermelon with Parmesan and Mint image

Watermelon chunks in savory salads have been all the rage in the past few years, but we wanted a way to retain the fruit's best trait: how enjoyable it is to eat out of hand on a hot day. These wedges, sprinkled with salt, pepper, cheese, and heady fresh mint, are a light, refreshing start to a warm-weather meal. And they leave your other hand free to hold a drink or chase after the kids.

Provided by Maggie Ruggiero

Time 20m

Yield Makes 12 hors d'oeuvre servings

Number Of Ingredients 5

1 (4-lb) piece watermelon
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 oz Parmigiano-Reggiano, grated with a rasp (3/4 cup)
1 1/2 tablespoons chopped fresh mint

Steps:

  • Cut watermelon lengthwise into narrow wedges about 1 1/2 inches wide, then cut wedges crosswise into 3/4-inch-thick slices (they will be tall and pointed). Trim rind to enable slices to stand upright.
  • Just before serving, stir together pepper and salt and sprinkle over slices. Stir together cheese and mint and sprinkle slices again.

WATERMELON AND FETA SALAD



Watermelon and Feta Salad image

A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
2 tablespoons white or red balsamic vinegar
Salt
1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces
3 tablespoons extra-virgin olive oil
Freshly ground black pepper
Leaves from 1 sprig basil, larger leaves torn

Steps:

  • On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
  • Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
  • Drop the basil leaves over the watermelon and feta. Serve immediately.

WATERMELON WITH FENNEL AND SALT



Watermelon With Fennel and Salt image

This recipe is from the May 2005 issue of Gourmet magazine. Gourmet suggest this dish as an interesting conclusion to an Indian themed dinner. "Fennel seeds and giant, crunchy crystals of salt perk up ruby wedges of watermelon, ending the meal on a clean yet exotic note."

Provided by Chef Regina V. Smith

Categories     Melons

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1 tablespoon fennel seed
2 teaspoons kosher salt
1 watermelon, about 5 pounds, quartered and cut into 12 - 1-inch thick slices
2 limes, cut into wedges

Steps:

  • Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes. Add the fennel seeds to the skillet and toast, stirring constantly until lightly browned, 3 to 4 minutes. Transfer the seeds to a work surface and cool 10 minutes.
  • Coarsely crush the seeds using a mortar and pestle.
  • Stir together the fennel seeds and the salt and sprinkle over watermelon.
  • Serve with lime wedges.

Nutrition Facts : Calories 235.9, Fat 1.3, SaturatedFat 0.1, Sodium 590.2, Carbohydrate 59.7, Fiber 4, Sugar 47.1, Protein 4.9

WATERMELON, STRAWBERRY, AND HERBS



Watermelon, Strawberry, and Herbs image

I am always looking for ways to add herbs from my small garden to my foods. I was so delighted to find that lavender and mint go well together in this mix. Happy eating!

Provided by Christine Alexandra Deer

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 15m

Yield 1

Number Of Ingredients 5

¼ watermelon, cut into bite-size pieces
4 fresh strawberries, hulled and quartered, or more to taste
1 sprig fresh mint, leaves removed and stem discarded
½ sprig fresh lavender, flowers removed and stem discarded
½ lemon

Steps:

  • Mix watermelon and strawberries together in a bowl; add mint leaves and lavender flowers. Squeeze lemon over watermelon mixture and stir.

Nutrition Facts : Calories 373 calories, Carbohydrate 96.5 g, Fat 2.1 g, Fiber 8.6 g, Protein 8.1 g, SaturatedFat 0.2 g, Sodium 14.1 mg, Sugar 73.3 g

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