Rosé Watermelon Salad

During the hot weeks of summer, a salad for Sunday lunch is a nice idea. A summery watermelon salad is even better. And a juicy, savory watermelon salad marinated in rosé wine as well as herbs is…well, frankly it’s heaven! Marinating watermelon, red onion and red beans in rosé wine for an hour infuses an aura of tender flavor. This process adds slight fruity notes with a crispy, acidic undertone. Plus, avocado oil and white balsamic vinegar dressing along with feta, microgreens, mint, and tomatoes turn this salad to perfection.

What Rosé Should You Use in This Watermelon Salad?

When choosing the perfect rosé to use in marinating your Rosé Watermelon Salad, go for a bottle that is dry and fruit-forward. The last thing you want is anything overly sweet or heavy that will overwhelm your salad. Look for rosés from regions known for lighter styles, such as a Provence rosé, which plays with delicate notes of red berries, citrus, and a crisp minerality. Other choices range from a dry rosé from Bandol to a well-made rosé of Grenache from California, as these wines usually carry a vibrant fruitiness and good acidity without being too cloying.

Rosé Watermelon Salad

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• Author: Keith Recker

Print Recipe

Description

Infusing your watermelon salad with wine is just what you need for a vibrant summer.

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Ingredients

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• 12 cups watermelon, cut into bite-sized cubes, excess seeds removed
• 3 cups red beans
• 3 cups tomberry tomatoes (or cherry tomatoes cut in half)
• 3/4 cups red onion, finely minced
• 3 tbsp fresh thyme leaves
• 3 tbsp fresh mint leaves, chopped
• 1 cup rosé wine (we used Johnson Estate Winery’s Ruby Dry Rosé, a summery, fruit forward wine)

For the dressing:

• 3/4 cup avocado oil (or olive oil)
• 1/3 cup white balsamic vinegar
• 1 tbsp aleppo pepper
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/2 tsp cumin

For the garnish:

• 2 cup crumbled feta cheese
• 1 cup parsley, chopped
• 2 cups fresh micro greens

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Instructions

1. Soak red beans in cold water overnight.  Boil them in plenty of water until tender. Drain and let cool until no longer steaming.
2. While still warm, mix beans, cubed watermelon, chopped red onion in a bowl. Add rosé wine. Marinate in refrigerator for an hour or two.
3. In a small mixing bowl, whisk together vinegar, Aleppo pepper, salt, black pepper and cumin. Add oil and whisk until well combined.
4. Take watermelon mixture out of refrigerator. Pour the dressing over the mixture and very gently toss until dressing is evenly distributed. Place approximately 2 cups of the mixture in individual bowls.
5. Sprinkle feta on top. Garnish with fresh parsley and micro greens.
6. Serve with chilled rosé wine and a crusty loaf of bread. We suggest Johnson Estate Winery’s Dry Rosé of Pinot Noir, a French-style rosé that’s great for the lunch or dinner table.

Recipe by Keith Recker

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