Few foods are as synonymous with summer celebrations as watermelon. These picture-perfect edible versions of the melon serve as vessels for a supremely refreshing vinaigrette-tossed salad.
Watermelon & Feta Salad Cups
Serves: approximately 18
Ingredients
- 1 mini seedless watermelon
- 1 cup microgreens
- 2 tablespoons feta crumbles
- 2 teaspoons sunflower seeds
- 1 tablespoon White Balsamic Vinaigrette (recipe follows)
Instructions
- Line a rimmed baking sheet with paper towels.
- Cut watermelon into 1-inch-thick slices. Using a 1½-inch round cutter, cut as many rounds as possible from watermelon slices, avoiding green edges.
- Using a melon baller, scoop a cavity from each watermelon round, leaving bottom intact and creating a cup shape. Set watermelon cups on prepared baking sheet and let drain.
- Just before serving, in a large bowl, toss together microgreens, feta, and sunflower seeds. Add White Balsamic Vinaigrette, and toss until combined. Fill each watermelon cup with salad. Serve immediately.
White Balsamic Vinaigrette
Serves: approximately ¾ cup
Honey and Dijon mustard impart well-balanced sweetness to this vinegar-based salad dressing that exudes a delightfully tangy taste.
Ingredients
- ½ cup white balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¼ cup extra virgin olive oil
Instructions
- In a large bowl, whisk together vinegar, honey, mustard, salt, and pepper. Gradually whisk in oil until emulsified. Use immediately, or transfer to a lidded jar, refrigerate, and use within 2 weeks, whisking or shaking well before using.
