With National Watermelon Day coming up August 3rd, we’re bringing you a simple and tasty salad you can make at home and throughout the month of August–it’s refreshing, and easy to make.
Black Barn Restaurant in New York City’s NoMad and its Chef, John Doherty, spotlight a delicious watermelon salad on their menu, perfect for these sweltering days of summer.

Black Barn’s Watermelon Salad is simplistic but yields an interesting flavor profile thanks to the clever use of its ingredients. Watermelon is sliced and then sprinkled with feta alongside mint, tomato, cucumbers and topped with a fresno chili vinaigrette that gives it a mild kick. The creaminess of the feta and refreshing mint play harmoniously with the tomatoes and cucumbers (summer staples) creating a super unique dish.

WATERMELON and HEIRLOOM TOMATO SALAD
Fresno Chili Vinaigrette

Serves 4

1 Lb. Ripe Watermelon, peeled and sliced  

 2 Med. Heirloom tomatoes, sliced                     

1 Cucumber, sliced

¾ cup Feta cheese, crumbled

2 Tbsp Fresh mint, sliced

Fresno chili vinaigrette:

 ½ Fresno Chili, shaved thin

 1 medium Shallot, minced

¼ cup Sherry vinegar

 1 tsp Honey

¾ cup Extra Virgin Olive Oil 

salt, pepper

Arrange Watermelon, Tomatoes and Cucumbers on a chilled plate. In a medium size bowl, add the chilis, shallots, vinegar and honey. Using a wire whisk, slowly add the olive oil while whisking. Add salt and pepper to tase. Add the desired amount of dressing on each portion and sprinkle each dish with the Fetta cheese and fresh mint.