Tipsy Watermelon Salad and Summer Cooking

August 5th, 2012

This post is also available in: French

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I’ve been cooking a whole lot lately, which tends to happen to me every summer. I don’t know if it’s the energy from the sun or all the inspiring warm weather produce, but the kitchen is my playground at the moment.

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Paloma devouring a popsicle/ Shelled favas

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Paloma turns four next weekend, and if you ask us parents how and when that happened, we’ll shrug our shoulders. She was just learning to walk, as far as we remember.
There will be a splash party for which Paloma has already made an excessive amount of imaginary cupcakes. The only request for the cake has been to make sure that it’s pink. And pink it will be.

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Today I want to share a recipe for a salad that is as delicious as it is simple. My friend Ira recently served it at dinner and we were amazed by its vibrant flavours.
Slices of a juicy summer watermelon get soaked in sangria, topped with shaved fennel and baby arugula, and then sprinkled with a sweet dressing. Easy and beautiful.

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    Our beach at sunset / Black raspberries

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You can use store bought sangria, of course, but now is the perfect time for a pitcher of the fruitiest homemade sangria. No pressure.
I like to make it with absurd amounts of fruit and berries of all kinds, lots of citrus slices too. The key is to let it sit overnight so the fruit absorbs the wine and vice versa.

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Gazpacho for dinner / Another sunset

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Easter egg radishes / Grilled peaches with creme

There have also been endless pots of gazpacho, batches of sorbets and popsicles, and peach grilling at friend Lena’s beautiful jungle-like backyard. Hope your summer is sunny.

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Tipsy Watermelon Salad
1 medium watermelon – well chilled, rind removed, and cut into thick, uniform shapes
1 fennel bulb – shaved
baby arugula leaves

1/2 cup olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar

In a dish, generously drizzle watermelon with sangria. Let marinate in the refrigerator for about an hour. To serve, top with shaved fennel and arugula. Mix all the dressing ingredients and drizzle on top of the salad. Finish off with a sprinkle of coarse sea salt.

Tags: fennel, raw, recipe, salad, sangria, vegan, watermelon

  • Amy says:

    Love this salad! I just made sangria this weekend as well, what a great use for it here! This sounds so refreshing!

  • Maria says:

    Beautiful! We are getting ready for spring here in Australia and I can’t wait for the new produce hitting the markets!

  • Wow! All of your photos are breathtaking (as usual!) You have me craving sangria now :)

  • Your photos are always so lovely.

  • lisa K. says:

    That salad looked so luscious and the idea of putting watermelon into squares is unique.
    What kind of popsicle is Paloma

  • Zita says:

    I’ve never thought of making a watermelon salad with sangria. It’s a great recipe and your photos are wonderful as always!

  • Carolin says:

    looks really yummy. :)
    i did a different watermelon salad some days ago.
    if you like to know, here’s my recipe

  • Salad is beautiful and delicious! Thanks for inspiring me to make my own sangria! :) Happy birthday to Paloma!

  • Have just come across your blog – what an amazing looking salad! So beautiful. Lovely photos too. Will definitely keep checking in here from now on. Thank you and best wishes from London!

  • Sous Chef Sean says:

    You’ve certainly captured the feel, flavor and fun of the season! Wonderful looking recipes and beaches, love the b & W sunset shots. Paloma looks like she’ll be enjoying her birthday soon, no doubt mom has something special coming her way.

  • Eddy says:

    Love the watermelon plates and summer time Sangria. Great site…just stumbled upon it, but now i know where to look next time.

  • that watermelon is calling my name! it looks so refreshing!! yum!

  • LeahGauthier says:

    that sangria looks amazing. might you share your recipe for that with us too? thanks so much. your blog is so beautiful.

  • Anonymous says:

    i just wanted to say that in my family, no one was vegan, but i soon became inspired by your blog, and ive been cooking wonderful vegan dinners for my whole family, and im only fourteen! i loved this dish so much, it just got out of the oven and everyone is eating it! thank you so much!

    love kathryn

  • rs gold says:

    You’ve certainly taken the experience, taste and fun of the season! Amazing looking dishes and seashores, really like the b & W sundown photos. Paloma looks like she will be experiencing her wedding soon, no question mom has something unique arriving her way.

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