Recently, Grayson Schmitz of Top Chef: Texas decided to call Chicago home. You can’t eat her food quite yet — she’s shopping around for gigs. But you can make her easy, healthy, summery watermelon salad.
Not what you expected from the girl who’s known for her fondness of meat, cheese, and beer? Us either. Which is why we’re doubly impressed.
Grayson Schmitz’s Watermelon Salad
Serves four to six
½ c. pumpkin seeds (a.k.a. pepitas)
2 tsp. extra-virgin olive oil
2 lb. (approx. 7 c.) red seedless watermelon, cut into 1-inch cubes
½ c. feta cheese, crumbled
2 c. watercress
1 tbsp. fresh lime juice
Fleur de sel
3 tbsp. pumpkin seed oil
Salt and pepper to taste
1. In a small saute pan over medium heat, toast pumpkin seeds in extra-virgin olive oil. When seeds are golden brown, turn them out onto a paper towel and season with salt and pepper. Reserve.
2. Place cubed watermelon into a large bowl. Add feta, watercress, and lime juice. Toss gently.
3. Top salad with toasted pumpkin seeds and a sprinkle of fleur de sel. Drizzle with pumpkin seed oil and enjoy.
Photo: Sopha Kommavang / Courtesy of Grayson Schmitz
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