Juneteenth is a Federal Holiday celebrating the end of slavery in the United States. It is observed on June 19, the day news of the Emancipation Proclamation reached enslaved people in Galveston, Texas, in 1865. Food is central to the celebration of Juneteenth. From the groundbreaking book by Bryant Terry, Black Food, essayist Micheal Twitty succinctly writes, “We practiced culinary jazz and improvised, drawing on things we had always done since time began, classical things, endemic to Africa and things we composed with others in mind and creative flourishes dreamed up in the void… no matter where we go, the footsteps will keep coming with creative fire, the character of tradition and sense of the cool that made for food tradition armed with a sense of empowerment and renewal that make for fertile grounds for the footsteps of the children of Africa to come.”
Try Chef Jackie Page’s excellent recipe for refreshing Watermelon Salad this Juneteenth and beyond.
Watermelon Salad Recipe
INGREDIENTS
Mixed greens
Cucumber
Red onion
Watermelon
Fresh mint
Lemon, juice and zest
4 oz of feta
1/2 cup olive oil
DIRECTIONS
-
Dressing: In a food processor, add a bunch of fresh mint, zest of one lemon, juice of one lemon, and 4oz of feta.
-
Turn on and drizzle in 1/2 cup olive oil.
- Mix cut cucumber, red onion, watermelon, and mixed greens in a bowl. Top with dressing and serve.
Photography by Scott Goldsmith / Recipe by Chef Jackie Page / Styling by Keith Recker
Subscribe to TABLE Magazine’s print edition.