Fennel and Watermelon Salad

Fennel and Watermelon Salad


Nothing fancy, yet a nice change from a green salad to serve alongside a vegetable burger or grilled Panini with cheese and roasted peppers. Try adding a few heirloom West Indian Burr Gherkins sliced and tossed into the bowl.



1 medium fennel bulb, preferably Florence – halved, cored and thinly sliced lengthwise

2 tablespoons extra-virgin olive oil

Freshly ground sea salt and black pepper to taste

½ small watermelon, cut into one-inch chunks (about 4 cups)

3 ripe red or yellow heirloom tomatoes, preferably Black Krim or Persimmon, cut into half-inch wedges (about 4 cups)

1 full-size looseleaf lettuce head, preferably Deer Tongue or Bibb

Yogurt Dressing
(recipe follows)

½ cup crumbled  Feta


In a large salad bowl, combine the fennel, watermelon, and tomatoes. Tear the lettuce into large pieces and add them to the salad bowl.

Spoon the dressing over the salad to taste; toss to coat. Crumble the goat cheese and basil on top and gently toss. Garnish with nasturtium flowers and serve immediately.


Yogurt Dressing

Makes ½ cup

½ cup whole-milk yogurt

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

Zest and juice of 1 lemon

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

In a small jar with a lid, combine the yogurt, olive oil, vinegar, lemon zest and juice, salt, and pepper. Screw on the lid and shake vigorously to blend. Leftovers can be refrigerated and used within a week.

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