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The Epitome Of Summer Deliciousness (In Only 3 Steps!)

It takes just a quick scan on Pinterest to fall into the rabbit hole of food blogs. But, Brandon Matzek's Kitchen Konfidence is one we'll gladly get lost in. Ahead, the San Diego-based chef and photographer shares everything from his killer bacon jam hand pies (!) to a braised beef taco recipe that's to-die.
1Photo: Courtesy of Kitchen Konfidence.
Several weeks ago, I was scrolling through my RSS feeds when I saw this recipe for a watermelon wedge. Watermelon salads are quite ubiquitous at the moment, but this is the first time I’ve seen someone go the wedge route. Inspired by Greg’s inventiveness, I decided to make a watermelon wedge of my own.
Utilizing some leftover ingredients from my summer crush cocktail, I put together this watermelon and tomato wedge salad. Juicy wedges of ripe heirloom tomato are scattered across a landscape of vibrant watermelon, then topped with chopped chive, fresh basil, and a creamy feta dressing. This salad is deliciously seasonal and incredibly playful. Sweet, salty and so, so fresh, my watermelon and tomato wedge salad would be perfect for any summer soiree. Continue reading for the recipe.
Let me tell you a little about this salad dressing. Hand-crumbled feta is mixed with buttermilk, Greek yogurt, lemon and chives. The finished dressing is sharp, salty and wonderfully creamy. When you are stirring up this dressing, try to do so gently. You’ll want to keep some of the chunks of feta intact to add a nice textural element to the salad.
Watermelon And Tomato Wedge Salad
8 oz. feta cheese, crumbled (I like to buy it in a big block and crumble myself)
1/2 cup buttermilk
1/2 cup Greek yogurt
1 1/2 tablespoons freshly squeezed lemon juice
1/4 cup finely chopped chives, plus more for sprinkling
Kosher salt
Freshly ground black pepper
1/2 small seedless watermelon, rind removed
2 red heirloom tomatoes, stems removed
Freshly chopped basil
Sea salt
To make the feta-chive salad dressing, combine feta cheese, buttermilk, Greek yogurt, lemon juice, and chives in a medium bowl, gently stirring to combine. The dressing should still have some bits and chunks of feta showing. Season to taste with kosher salt and black pepper. I didn't add any additional salt, but you may want to. Store in the refrigerator until ready to use.
Cut watermelon into thick wedges, then arrange on a large platter. Also cut tomatoes into smaller wedges, and scatter over the watermelon.
To serve, dot the wedges of watermelon and tomato with the feta-chive dressing. Sprinkle with chopped chives, basil, and a little sea salt. Transfer extra dressing to a small bowl and serve beside the salad.
NEXT: Beet & Turnip Gratin That Will Melt In Your Mouth