This colorful and seasonal salad from Chef Nathan Thurston of The Ocean Room Restaurant located at The Sanctuary at Kiawah Island, near Charleston, South Carolina is perfect for a light lunch or dinner. Scroll down below to read more about The Sanctuary at Kiawah Island and to watch a video of Chef Thurston preparing the salad.
The Farmer’s Market Melon Salad pairs perfectly with citrusy Dinastia Vivanco Malvasia-Viuda Blanco 2009, or emphasize the sweeter notes with melon scented S.A. Prum Essence Riesling 2009.
-Mike DeSimone and Jeff Jenssen
- For the dressing:
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon finely diced shallots
- ½ teaspoon chopped parsley
- ½ teaspoon fine sea salt
- ½ teaspoon fresh cracked pepper
- For the salad:
- ½ cup red seedless watermelon (large dice)
- ½ cup heirloom Italian cantaloupe (large dice)
- ½ cup Yellow Star melon (large dice)
- ½ cup Christmas melon (large dice)
- ½ cup honeydew melon (large dice)
- 2 slices Benton’s Country Ham, cut into 12 ribbons.
- ¼ cup shaved Vidalia onion
- 4 ounces crumbled feta cheese
- 2 cups Rosebank Farms arugula
First, whisk together the first group of ingredients together to make your vinaigrette. Next, dice the melons, and reserve them in therefrigerator until needed. Assemble all your remaining ingredients and then place your arugula, ham, onions, and feta cheese in a bowl. Lightly dress it with your red wine vinaigrette. Adjust seasoning with fine sea salt and pepper and then arrange dressed salad onto a plate. Finally, arrange your five different melons around the greens to create an inviting presentation. Chef Thurston sources his produce from nearby Geechie Boy Farms and Rosebank Farms. If the exact melons are not available in your area, feel free to improvise, using a balance of colors and textures. You may also substitute prosciutto or Jamon Serrano for the Benton’s Country Ham.