This Memorial Day, we take a moment to remember and honor the brave men and women who served in the United States Armed Forces. A meaningful way to reflect on their sacrifice is by gathering with loved ones and sharing a meal together. Our very own Pat treated us to a delicious spread of Tri-tip and Watermelon Salad—true comfort food made with care. Pair it with a bottle of Black Chicken Zinfandel, and raise a glass in gratitude and remembrance.
Watermelon Salad
Ingredients:
- 2 English cucumbers
- 2 cups diced seedless watermelon
- 4 oz block feta, crumbled by hand
- 3 tbsp. fresh tarragon roughly chopped
- 1–2 tbsp good olive oil
- 1 tbsp red wine vinegar or juice of 1 lime
- Pinch of sea salt
- Cracked black pepper
- Chili flakes (optional)
Instructions:
- Smash cucumbers with the flat side of a knife, tear into chunks, and sprinkle with salt. Let sit 10 min, then drain.
- In a large bowl, combine cucumbers, watermelon, feta, and tarragon.
- Drizzle with olive oil and vinegar or lime juice.
- Finish with black pepper and a pinch of chili flakes.
- Toss gently and serve chilled or room temp.
Together, this meal strikes a perfect harmony of smoky, savory beef and a bright, cooling salad creating a perfect pairing for any of our many heritage Zinfandels.
Tri-Tip Roast (2-2.5lbs)
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 1 Tbsp Dijon mustard
Rub the Dijon mustard on the tri-tip and season with salt and pepper. Let it rest at room temperature while you heat up the smoker to 225 degrees. Place the tri-tip in the smoker fat side up. Smoke for 60-90 minutes until the tri-tip reaches an internal temperature of 125 degrees. Heat up a cast iron skillet to finish the tri-tip with a quick sear. Let the tri-tip rest for 10 minutes before slicing against the grain.
