Watermelon + Fig Salad
If a salad has no lettuce, is it even a salad? I'm here to tell you "yes it is". Most of my salads typically have tons of leafy greens and are packed with veggies and healthy fats, but this one is a little different. I like different.
The hilarious thing about this specific salad is that I meant to make it with regular red seedless watermelon, but I was lazy and ordered my groceries to be delivered and the shopper brought me a yellow watermelon on accident. Luckily, the yellow watermelons taste exactly like their red twins. Some people swear they have a sweeter "honey" taste, but I disagree. The sweetness of the ripe fruit with the sweet acidity of the balsamic glaze and balanced out by sharp red onion and creamy vegan cheese crumbles.
I know I've said it before, but I love a cold salad on a hot Summer day, and this one just hits the "refreshing" mark so damn hard. I know this isn't a wine pairing recipe, but do yourself a favor and pour a nice glass of rosé to go with this fruity beauty (I currently recommend Cavicchioli Spumante Dolce Rosé 1928).
If you try this recipe, let me know! If you pair yours with a wine, let me know what you chose and how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Watermelon Fig Salad
Prep Time: 15 mins Cook Time: 0 mins Total Time: 15 mins
· 1 tablespoon olive oil
· 1 teaspoon fresh lemon juice
· 1 teaspoon pure maple syrup
· 2 cups seedless watermelon, cut into ½-inch cubes (I used yellow seedless)
· ½ cup red onion, thinly sliced
· 4 large figs (green, brown, or both) cut into ¼s length-wise, stems removed
· 1/3 wheel Miyoko’s cheese, broken into small “crumbles” (I used Mozzarella- their farmhouse or Rustic Alpine would work great as well)
· 1 tablespoon fresh basil, chopped
· 2 tablespoons balsamic glaze*
· salt and fresh ground black pepper, to taste
1. To make the dressing, whisk together the olive oil, lemon juice, and maple syrup. Set aside.
2. Place watermelon and thin sliced onion onto serving platter. Top with sliced figs and crumbled cheese.
3. Give the lemon maple dressing a little stir and drizzle over the top. Add fresh basil, then drizzle with balsamic glaze. Season to taste with salt and black pepper.
*You can buy balsamic glaze at the grocery store near balsamic vinegar, or you can make it yourself! Just add 1 cup balsamic vinegar and ¼ cup packed brown sugar to a small saucepan over medium heat, stirring constantly until all sugar is dissolved. Once it comes to a boil, reduce the heat to low and simmer about 20 minutes (or until mixture has been reduced by half). The glaze should be thick enough to coat the back of a spoon.