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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.

 

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  • Therese Nugent

Watermelon Salad & Salsa


Just like the tomato, this fruit marries beautifully with savory flavors. It's a classic to combine the distinct flavor of watermelon with the saltiness of feta cheese as in this recipe here.


Watermelon, Arugula, and Pine Nut Salad

Serves 8


3 tablespoons freshly squeezed lemon juice

3 tablespoons Champagne vinegar

3 tablespoons extra-virgin olive oil

salt and freshly ground black pepper, to taste

6 cups cubed watermelon, rind discarded

12 ounces arugula

1/2 cup pine nuts, toasted

4 ounces feta cheese, crumbled


1. In a small bowl, whisk together the lemon juice, vinegar, and oil. Season with salt and pepper, to taste. Set aside.


2. In a large bowl, combine the watermelon, arugula, pine nuts, and cheese. Toss the salad with the vinaigrette. Re-season with salt and pepper, to taste.

Enjoy!

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Put a twist on the traditional watermelon wedge with this outrageous salsa. Delicious as a side dish, it's an incredible accompaniment to grilled fish.


Watermelon Salsa

Makes about 3 cups


3 pounds seedless watermelon, cut into ½-inch cubes

1 small red onion, minced

1/2 jalapeno pepper, seeded, deveined, and minced

3 tablespoons fresh cilantro, minced

1 clove garlic, minced

2 tablespoons freshly squeezed lime juice

salt, to taste


1. In a medium bowl, combine all the ingredients and toss together well. Season with salt, to taste. Let stand for 30 minutes to allow the flavors to develop. Serve at room temperature.

Enjoy!

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