This Watermelon Wedge Salad is a riff on that classic salad known as the Wedge Salad. Only his wedge is a great big hunk of juicy summertime watermelon. It’s dressed in classic wedge style with a Feta Buttermilk Dressing and garnished with mint. Little melon balls stand in for the cherry tomatoes you might expect on the iceberg version, making this wedge a great big hunk of cool.
- 1 cup sour cream
- ½ cup buttermilk
- ¼ teaspoon mustard powder
- 1 pinch kosher salt
- 1 pinch white pepper
- 3 ounce feta (crumbled)
- 1 medium watermelon
- ½ sweet melon (such as cantaloupe, Persian or honeydew) seeded
- 1 bunch mint leaves
- freshly cracked black pepper (to taste)
In a small bowl whisk the sour cream, buttermilk, mustard powder, salt, and pepper together until well combined. Fold in the crumbled feta. Set aside at least two hours and up to 3 days.
Halve the watermelon crosswise, then halve each half. Cut these pieces into 3 equally sized wedges. Trip the bottom side of the rind so that the wedge sits without rolling. Move the watermelon wedges to a serving tray. Use a small melon-baller to make as many balls as you can from the half sweet melon. Scatter these around the watermelon wedges. Then garnish with the mint leaves. Just before serving grind black pepper to taste on top of everything. Serve with the feta buttermilk dressing on the side.