Watermelon Salad with Bacon and Summer Vegetables Recipe
Photo: Emily Kate Roemer
Serves 4
Ingredients
8 (1/2-inch-thick) slides baguette
5 Tbsp. olive oil, divided
1 garlic clove, peeled and halved
5 cups (1/2-inch) cubes seedless watermelon, plus more for rubbing on bread
3/4 tsp. kosher salt, divided
1/4 tsp. ground black pepper
1/2 pound lean bacon, cut into 1/2-inch squares
1/4 tsp. ground cumin
1/8 tsp. cayenne
3 Tbsp. minced red onion
3 Tbsp. red wine vinegar
1 small yellow bell pepper, cut into 1/2-inch cubes
1 ear of corn, shucked, kernels cut off (about 3/4 cups)
1/2 cup thinly sliced basil leaves
Directions
Active time: 35 minutes
Total time: 40 minutes
Preheat oven to 350°. Place baguette slices on a rimmed baking sheet and generously brush both sides with 2 Tbsp. olive oil. Bake until browned and crisp, about 20 minutes. Rub tops with garlic clove, then with watermelon, and season with 1/4 tsp. each salt and black pepper.
Meanwhile, in a large skillet, cook bacon over medium heat, turning, until browned and crisp, about 10 minutes. Transfer to a paper towel–lined plate. Pour off bacon fat from skillet and add cumin and cayenne. Cook over low heat until fragrant, about 30 seconds. Add onion and vinegar and stir for 1 minute. Scrape into a medium bowl and stir in remaining 3 Tbsp. olive oil and remaining 1/2 tsp. salt.
In a large bowl, toss together watermelon, bell peppers, corn, basil, and bacon. Add dressing and toss well. Divide among 4 plates, place 2 baguette slices alongside, and serve right away.
Tip: For a smoky flavor, grill the corn and peppers before adding them to your salad.
Ingredients
Directions
Active time: 35 minutes
Total time: 40 minutes
Preheat oven to 350°. Place baguette slices on a rimmed baking sheet and generously brush both sides with 2 Tbsp. olive oil. Bake until browned and crisp, about 20 minutes. Rub tops with garlic clove, then with watermelon, and season with 1/4 tsp. each salt and black pepper.
Meanwhile, in a large skillet, cook bacon over medium heat, turning, until browned and crisp, about 10 minutes. Transfer to a paper towel–lined plate. Pour off bacon fat from skillet and add cumin and cayenne. Cook over low heat until fragrant, about 30 seconds. Add onion and vinegar and stir for 1 minute. Scrape into a medium bowl and stir in remaining 3 Tbsp. olive oil and remaining 1/2 tsp. salt.
In a large bowl, toss together watermelon, bell peppers, corn, basil, and bacon. Add dressing and toss well. Divide among 4 plates, place 2 baguette slices alongside, and serve right away.
Tip: For a smoky flavor, grill the corn and peppers before adding them to your salad.
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