Eat Your Rosé!
Marinating watermelon, red onion and red beans in rosé wine for an hour infuses an aura of tender flavor
As the days warm up into, a salad for Sunday lunch is a nice idea. A summery watermelon salad is even better. And a juicy, savory watermelon salad marinated in rosé wine and herbs is…well, frankly it’s heaven!
Ingredients
12 c Watermelon, cut into bite-sized cubes, excess seeds removed
3 c Red beans
3 c Tomberry tomatoes (or cherry tomatoes cut in half)
3/4 c Red onion, finely minced
3 T Fresh thyme leaves
3 T Fresh mint leaves, chopped
1 c Rosé wine (we used Johnson Estate Winery’s Ruby Dry Rosé, a summery, fruit forward wine)
For the dressing:
3/4 c Avocado oil (or olive oil)
1/3 c White balsamic vinegar
1 T Aleppo pepper
1 1/2 t Salt
3/4 t Black pepper
1/2 t Cumin
Garnish
2 c Crumbled feta cheese
1 c Parsley, chopped
2 c Fresh micro greens
Soak red beans in cold water overnight. Boil them in plenty of water until tender. Drain and let cool until no longer steaming.
While still warm, mix beans, cubed watermelon, chopped red onion in a bowl. Add rosé wine. Marinate in refrigerator for an hour or two.
In a small mixing bowl, whisk together vinegar, Aleppo pepper, salt, black pepper and cumin. Add oil and whisk until well combined.
Take watermelon mixture out of refrigerator. Pour the dressing over the mixture and very gently toss until dressing is evenly distributed. Place approximately 2 cups of the mixture in individual bowls.
Sprinkle feta on top. Garnish with fresh parsley and micro greens.
Serve with chilled rosé wine and a crusty loaf of bread. We suggest Johnson Estate Winery’s Dry Rosé of Pinot Noir, a French-style rosé that’s great for the lunch or dinner table.
If you have watermelon left over, you might try our juicy, delicious watermelon cocktail!
For more on Johnson Estate Winery rosé offerings, visit their site.
Don’t miss a single delicious thing!