Sweet Melon Salsa
1½ cups finely chopped cantaloupe
1 sweet onion, minced
½ large green pepper, finely chopped
1 tomato
1 tablespoon minced fresh cilantro
1 or 2 hot peppers, seeded, and finely minced
Juice of 1 lime (approximately 3 tablespoons)
1 teaspoon honey, turbinado, or brown sugar (optional)
1 teaspoon salt
Combine all ingredients.
Refrigerate for at least half an hour to allow flavors to blend.
Yields 2 cups.
Watermelon, Arugula, and Feta Salad
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lemon juice (2 lemons)
¼ cup minced shallots (1 large)
1 tablespoon honey
½ cup good olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8 seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves,
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper.
Slowly pour in the olive oil, whisking constantly, to form an emulsion.
If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl.
Drizzle with enough vinaigrette to coat the greens lightly and toss well.
Taste for seasonings and serve immediately.
Watermelon, Feta, and Arugula Salad with Balsamic Glaze
1 package (5 ounces) baby arugula
8 cups ¾-inch cubes seeded watermelon
1 ounce package (7 ounces) feta cheese, crumbled
2 tablespoons balsamic vinegar glaze
Arrange arugula over large platter.
Scatter watermelon, then feta over.
Drizzle with balsamic glaze and sprinkle with pepper.
Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. If unavailable, boil ¾ cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.
Spicy Cucumber-Watermelon Relish
2 unpeeled cucumbers, washed, halved, and thinly sliced.
1 cup watermelon chunks the size of playing dice, seeded
½ small red onion, thinly sliced
1 carrot peeled and thinly sliced
¼ cup rice wine vinegar
¼ cup sugar
1 teaspoon red pepper flakes
1 tablespoon chopped fresh mint
1 tablespoon chopped cilantro
Salt and pepper to taste
Mix all together. This will keep for 4 to 5 days.
Open Hands Farm 