Soups & Salads
Watermelon Cucumber Salad
Description
Peak-season produce joins forces with nutty aged goat cheese and crunchy sunflower kernels in this colorful summer salad.
Ingredients
- 3/4 ounce aged goat cheese (such as Cypress Grove Midnight Moon), finely grated (about 2/3 cup), plus more shaved for garnish
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh parsley
- 1 teaspoon grated garlic
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper, plus more to taste
- 1 1/2 teaspoons fine sea salt, divided, plus more to taste
- 2/3 cup plus 1 tsp. extra-virgin olive oil, divided
- 1/3 cup raw sunflower kernels
- 1 large English cucumber, halved lengthwise
- 4 cups chopped (1/2- to 3/4-inch pieces) seedless watermelon (from 1 small watermelon)
Directions
- Whisk together grated goat cheese, red wine vinegar, lemon juice, honey, oregano, parsley, garlic, Dijon, thyme, red pepper, and 3/4 teaspoon salt in a small bowl. Gradually whisk in 2/3 cup oil until well combined. Add additional red pepper to taste, if desired. Set dressing aside.
- Preheat oven to 325°F. Stir together sunflower kernels and remaining 1 teaspoon oil in a small bowl; transfer to a parchment paper–lined baking sheet. Bake in preheated oven until toasted and fragrant, about 8 minutes. Remove from oven, and sprinkle sunflower kernels with 1/4 teaspoon salt. Transfer to a small bowl; set aside and let cool.
- Place cucumber halves, cut sides down, on a cutting board; press firmly with base of palm to crack slightly and release juices. Cut cucumber into 1/2-inch-thick slices. Transfer to a large bowl, and sprinkle with remaining 1/2 teaspoon salt. Add watermelon, 1/4 cup toasted sunflower kernels, and 1/3 cup dressing; toss to coat. (Reserve remaining dressing for another use.) Season salad with additional salt to taste; top with shaved goat cheese and remaining sunflower kernels.
