After seeing watermelon salads pop up on several of the blogs that I follow, I decided I had to make my own. I picked up crumbled blue cheese at Milk Pail Market for $1.20 (this place is ridiculous!) and went to work… I served it on Sunday for Bobby, my brother, his girlfriend, and my old housemate, Paul. I think Paul loved it He kept saying how he should eat over here more often. I made another version last night with orange bell peppers instead of tomatoes – it was good, but not as good as the tomato version!
Since this dish is completely dependent on a good watermelon, I’m submitting it to this week’s Weekend Herb Blogging, hosted by Archana of Archana’s Kitchen and created by the lovely Kalyn of Kalyn’s Kitchen.
1/3 of a large watermelon, chopped
1 large red tomato, chopped
1/2 cup chopped cilantro
3 tablespoons apple cider vinegar
1/4 cup crumbled blue cheese
salt and pepper, to taste
1. Mix together the watermelon, tomato, and cilantro.
2. In a separate bowl, mix together the vinegar and cheese. Mix just enough so that the vinegar starts to become creamy, but there are still crumbles left.
3. Mix the dressing into the watermelon and gently toss until the dressing is distributed. Top with salt and pepper, to taste.
Another option: replace the tomato with two small orange bell peppers, chopped. Picture: