This week's selection was made by Nancy, A Winelover's Wonderings. Nancy selected a Watermelon salad to coincide with the 4th of July weekend. Although I wasn't able to make it yesterday, I love watermelon and was excited to try one of her recipes today. Btw, everyone's salad looks very delicious this week.
Nancy was so kind to test several recipes, posted them on her blog and then gave us the option to make our own selection. She also posted this great link, Watermelon.org, for more recipes.
I decided to follow her third test recipe. It was so easy to make and very delicious. A really wonderful summer salad. Annie posted a tip on Nancy's thread on Slowtalk about soaking the red onion in the lime juice for about 30 minutes, which she said would mellow out the onion and provide a tangy taste. Great tip! The only thing I forgot to buy was some watercress, which the recipe called for but my mistake didn't seem to distract from the wonderful flavor of this salad. Thank you so much Nancy for all the wonderful Watermelon Salad recipes. I will definitely make this salad again and also give the other recipes a whirl too. 
Here's Nancy's recipe and easy to follow instructions:
I "practiced" with several different recipes for Watermelon Salad. I am going to give you the various lists of ingredients and let you make a decision on which to choose. My favorite is the last one with the full recipe.
My first "test" had the following ingredients:
Watermelon - Cut into bite-sized cubes or balls
Cherry Tomatoes
Red Onion - Sliced very thinly
Kalamata Pitted Olives - I left them whole
Feta Cheese - Flavored or not
Chopped Basil
Olive Oil - Not a lot
My second "test" had the following ingredients:
Watermelon - Cut into bite-sized cubes or balls
Red Onion - Sliced very thinly
Kalamata Pitted Olives - This time I cut them in half
Feta Cheese - Flavored or not
Chopped Cilantro on this one
Olive Oil - Not a lot
Is the third time a charm? We shall see. Ingredients were:
Watermelon - Cut into bite-sized cubes or balls
Red Onion - Sliced very thinly
Kalamata Pitted Olives - About 10 olives chopped
Feta Cheese - Flavored or not
Basil & Mint - Chopped
Watercress - About a cup
Lemon Juice - To taste
Blue Watermelon Walnut Salad
(From watermelon.org)
Makes 6-8 servings.
For the walnuts:
1 cup walnut pieces or halves
¼ cup sugar
1 teaspoon soy sauce
For the reduction:
2 cups inexpensive balsamic vinegar
1 cup sugar
1 sprig fresh rosemary
For the Salad:
3 or 4 ounces fresh baby greens
2 seedless oranges, peeled and sectioned
4 cups seedless watermelon cubes
2 cups seedless grapes, halved
2 cups fresh, trimmed and sliced strawberries
1 cup crumbled blue cheese
Heat the walnuts in a seasoned wok or heavy non-stick sauté pan over medium for a minute and stir in the sugar and soy sauce. Adjust heat to prevent burning while constantly stirring the nuts until the sugar melts. Continue to stir and cook until the nuts begin to stick and the mixture is getting sticky. Spread the nuts over a sheet of waxed or parchment paper and cool. Break apart into small pieces and crumble. Set aside.
Heat the vinegar in a heavy non-corrosive saucepan over medium heat and stir in sugar. Continue to stir and adjust heat to bring the mixture to a simmer. Add the rosemary sprig to the pan. Continue to simmer until the contents of the pan reduces by 1/2 its original volume. Set aside.
Divide the greens among 6 or 8 salad plates and arrange the orange sections, watermelon, grapes and strawberries over the greens. Drizzle the balsamic syrup over the fruit and the cheese crumbles over that. Top with the candied walnut pieces and serve.
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