Watermelon and Tomato Salad with Basil Oil

I had been wanting to try this recipe, so was very grateful Julia and Alan volunteered (or should I say, were volunteered - no one else in the group wanted to attempt the basil-infused oil!) to make this salad for our food group this evening.  It was yummy, and their presentation was just as lovely.

Source:  Martha Stewart Living magazine, August 2011

BASIL OIL:

2 c. fresh basil, plus more for garnish

1 1/2 c. extra-virgin olive oil

SALAD:

6 c. cold cubed watermelon (from about 4 1/2 lbs. watermelon), rind removed

3 heirloom tomatoes, cut into 1/2" wedges

1 Kirby cucumber, cut into 1/2"-thick slices on the bias

1 T. extra-virgin olive oil, plus more for drizzling

1 t. fresh lemon juice

1/2 c. crumbled soft goat cheese (4 oz.)

sea salt and freshly ground pepper

BASIL OIL DIRECTIONS:

Prepare an ice-water bath.  Bring a saucepan of water to a boil.  Blanch basil for 1 min.  Transfer to ice-water bath to stop the cooking process.  Drain.

Puree basil in a blender with olive oil until smooth.  Strain mixture through a cheesecloth-lined fine sieve set over a bowl.  Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).

SALAD DIRECTIONS:

Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl.  Transfer to a serving platter, and sprinkle with goat cheese.  Drizzle with basil oil and more olive oil.  Sprinkle with salt and pepper.  Garnish with basil.

Serves 4

Watermelon Rind Pickles

I had made these Watermelon Rind pickles last August, but didn't want to post the recipe until I was sure they tasted like what I remembered.  Well, I served them this evening for Christmas dinner, and my brother and younger sister both said they tasted just like they remembered - hooray!  Somehow we lost the recipe somewhere along the way, but my sister had copied down the ingredients, minus the directions, so I was able to use her ingredient list plus some directions I found on line.

Source:  Mother

1/4 c. pickling or non-iodized salt

8 c. cold water

4 qts. 1" cubes pared watermelon rind*

1 piece ginger root

3 sticks cinnamon, broken

2 T. whole cloves

8 c. cider vinegar (5-6% acidity)

9 c. sugar

In a glass bowl, stir together water and salt until salt has dissolved.  Add watermelon rinds and any additional water needed to cover them.  Cover bowl and refrigerate overnight.

The following day, drain watermelon rinds from the salted water and place in a large saucepan.  Cover with fresh water, then place over high heat and bring to a boil.  Boil rinds for 30 min., then drain and set aside.

Meanwhile, tie the spices in a piece of cheesecloth.  Place into a large saucepan along with the vinegar and sugar.  Bring to a boil over high heat, then remove from heat and let stand for 15 min.  Stir in the drained watermelon rind, then return to the stove over high heat.  Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and syrup is slightly thickened, 45-50 min.  Remove and discard spices after 50 min. 

Ladle into hot sterilized 1 pt. jars, leaving 1/2" head space.  Wipe jar rims.  Seal jars with lids and rings.  Process in boiling water bath for 10 min. 

Yield:  7 pints

*Note - a 14 lb. round watermelon yielded exactly 4 qts. of cubed rind.

Also, I had quite a bit of syrup left over, so I'll try the recipe again next summer and make the appropriate adjustments to the recipe.  Stay tuned!

Watermelon Summer Salad

How's this for the unexpected?!  Yumm!!!

Source:  Clare F., allrecipes.com

3/4 c. halved, thinly sliced red onion

1 T. fresh lime juice

1 1/2 qts. seeded, cubed watermelon

3/4 c. crumbled feta cheese

1/2 c. pitted black olive halves

1 c. chopped fresh mint

2 T. olive oil

Place the onion slices in a small bowl with the lime juice.  The acid of the lime will mellow the flavor of the raw onion.  Let stand 10 minutes.

In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with lime juice, and mint.  Drizzle olive oil over it all, and toss to blend.

Optional:  Serve in hollowed out watermelon shell.