Tag Archives: seasonal

Watermelon Salad with Feta and Mint

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Watermelon Salad with Feta and Mint, recipe by Ruth Barnes, the Petite Gourmande

Summer is here and this refreshing salad—with sweet watermelon and fresh mint—is just the thing to lighten up any meal. It goes wonderfully with an outdoor barbecue or can even be served as a dessert salad. Serves 6

 

Watermelon Salad with Feta and Mint, recipe by Ruth Barnes the Petite Gourmande

 

Salad

7 pound seedless watermelon

7 oz package solid feta

1 cup fresh mint

Dressing

4 TB extra virgin olive oil

4 TB champagne vinegar

2 TB honey

Salt and pepper to taste

Watermelon Salad with Feta and Mint, recipe by Ruth Barnes, the Petite Gourmande

 

Instructions

1. In a small bowl, combine olive oil, vinegar, honey, salt and pepper and whisk together. Set aside.

2. Cut fruit into one-inch cubes, taking care to remove rind.

3. Cut feta into half inch cubes.

4. Roughly chop mint and combine in bowl with watermelon and feta.

5. Lightly toss and drizzle with dressing.

6. Chill for 30 minutes to let flavors combine.

7. Divide salad into six portions and serve.

© 2018 by Ruth Barnes, all rights reserved

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Cherry Salad with Goat Cheese

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Cherry salad with goat cheese and walnuts from The Petite Gourmande, Ruth Barnes

My cherry salad with goat cheese is a colorful, easy to make start to any summer meal. 

Cherry salad with goat cheese and walnuts from The Petite Gourmande, Ruth BarnesFrom deep red to bright yellow, cherries are all bursting with flavor and nutritional benefits. On a recent visit to San Francisco, one of the local merchants had thousands of huge red and yellow cherries on display and I couldn’t resist.

red and yellow Rainier cherries hanging on a tree

I was very excited to bring them home to make not only desserts, but also this wonderful cherry salad. It’s the perfect accompaniment to any summer meal. Serves 4

Salad

3 cups red cherries, pitted

3 cups yellow cherries, pitted

4 oz goat cheese, crumbled

5 oz candied walnuts

10 oz mixed spring salad, rinsed and drained

Dressing

4 TB olive oil

2 TB champagne vinegar

2 small shallots, chopped

2 tsp honey

Salt and pepper to taste

 

Instructions

1. Whisk together dressing ingredients and chill for 10 minutes.

2. In large mixing bowl combine salad greens, cherries, and dressing. Toss lightly to evenly coat salad.

3. Divide into four portions on individual serving plates.

4. Sprinkle goat cheese and walnut over each salad and serve immediately.

© 2018 by Ruth Barnes, all rights reserved

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