Make some fireworks this Fourth with a local watermelon salad from Garden at the Cellar chef-owner, Will Gilson. What’s more, you’ll find almost every ingredient at your local farmer’s market. How’s that for explosive?
Local Watermelon Salad
½ seedless watermelon (red or yellow)
¼ c. champagne or white vinegar
2 tbsp. Lillet or other sweet wine (optional)
4 heirloom tomatoes (try Striped German or Brandywine)
Small bunch arugula or watercress, washed and trimmed
¼ c. thinly sliced scallions
¼ c. chopped basil (not packed)
½ c. olive oil
Salt and pepper to taste
1 c. Vermont Butter and Cheese Company goat milk feta cheese, crumbled
1. Remove rind from watermelon. Dice fruit into ¼- inch pieces and place in a large bowl.
2. Add vinegar and wine (if using) and marinate for ten minutes.
3. Meanwhile, dice tomatoes into ¼-inch pieces and set aside. Chop arugula into bite-size pieces.
5. Add tomatoes, arugula, scallions, basil, olive oil, salt and pepper to watermelon and toss to combine. Adjust seasoning as necessary. Arrange salad on a plate and top with crumbled feta.
Serve and enjoy the fruits of your local farmer’s labor.
Try more seasonal recipes at Garden at the Cellar, 991 Massachusetts Avenue, Cambridge (617-230-5880 or gardenatthecellar.com).