We served this July 22, 23, and 24 2010 at our Dinner Show with amazing fennel crusted Chinook salmon. Since then we also used with tenderloin steaks and served the salad as a wedge of watermelon and no cress. We added two recipes to dress it up: cumin cream and strawberry tequila sorbet.

watermelon wedge with salted margarita sorbet goes with spicy grilled pasture raised tenderloin


  • 1/2 seedless watermelon, diced

  • 1 small red onion or 2 each green onion, minced
  • 1 tablespoon feta cheese per serving
  • 2 cups fresh (living) watercress
  • Dressing:
  • 1/2 cup cilantro, de stemmed and chopped
  • 1 red onion, minced
  • 1 serrano pepper, minced
  • 1 padron pepper, minced
  • juice of one lime
  • Salt and coriander to taste



Place watercress on plate or platter. Scatter sliced watermelon and onion on top. Set aside in refrigerator until service.  Combine dressing ingredients.  Keep cold until service. At service pour dressing over watermelon and water cress. Top with crumbled feta cheese.

ALTERNATIVE METHOD: Omit the watercress. Cut watermelon into 2 inch by 1/2 inch wedges. Lay out onto tray. Sprinkle with diced red onion. Top with 3 one half inch cubes of feta. Prepare the dressing and pour over all at lease 1 hour before serving. At service: Place wedge on plate and top with Cumin cream and strawberry tequila sorbet. Or serve with wedge of lime, crumbled feta and omit the sorbet.


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