Watermelon Caesar Salad

If you’re Greek, you “get” that watermelon and Feta cheese go together like peanut butter and chocolate.

I still giggle when someone (not Greek) had to tell me about a food combo I should try…remarkable he exclaimed! I would probably like it being Greek and all. “You have to try Feta and watermelon, it’s so unique. Delicious”!

He meant well but he never ran up to me to school me on Feta cheese again.

The title of this salad is revealing – and it is not. Yes it’s a Caesar-type salad. No, it’s not made with a traditional Caesar dressing.

Yes there’s watermelon, yes there’s Feta cheese and that’s the surprise here. I use Feta as a base to make a mock Caesar dressing without using eggs, anchovy fillets but the other components are in there like some Worcestershire sauce, garlic, mustard, a bit of mayo, lemon juice and some 10% cream to give the dressing the creamy texture.

In a nod to the origins of the Caesar Salad (invented in Tijuana, Mexico), I’ve finished the salad with a sprinkle of Tajin seasoning. I first discovered this seasoning when I visited LA and street vendors were selling mixed fruit cups with Tajin sprinkled on it.

Tajin is tart, salty, spicy, sweet and I just love it on watermelon and other fruit and it certainly works in this salad.

Watermelon Caesar Salad

(makes 1 1/2 cups dressing)

For Feta Caesar Dressing

1/2 cup crumbled Feta cheese

2 Tbsp. Worcestershire sauce

1/2 tsp. black pepper

1 clove of garlic, minced

1 Tbsp. Dijon style mustard

2 Tbsp. mayonnaise

juice of half a lemon

1/2 cup half/half cream (10%)

2 Tbsp. extra virgin olive oil

Salad for 4

1 head of Romaine lettuce, washed, dried, chopped

4 cups cubed watermelon (rind removed)

1/3 cup sliced red onions

4 tsp. chopped fresh mint (or lemon verbena)

4 tsp. Tajin seasoning

1. Into a food processor or a tall plastic measuring cup (use an immersion hand blender), add Feta, Worcestershire, black pepper, garlic, mustard, mayo, lemon juice and process until smooth. Now add the cream, olive oil and process again. Have a taste and adjust seasoning.
2. Place your salad greens in a bowl, spoon in about 1/2 cup of dressing, toss to coat. Add more dressing if needed.
3. Divide and plate, top with cubed watermelon, onions, mint and sprinkle Tajin on top.

NOTE: Dressing will keep in your fridge (covered) up to 10 days.

© 2021, Peter Minaki. All rights reserved.

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