I had heard of this salad before and was kind of intimidated by the combination of ingredients. Watermelon...cheese....olives...mint....what? How can that be good?!
Well, I was proved ooooh so wrong by Stonewall Kitchen's Cooking School. They made for us the most delicious watermelon salad and completely changed my mind.
It's a great side dish for a summer meal, or a perfect afternoon snack to have on a hot afternoon.
The original recipe from the cooking school had only watermelon, feta, olives and some lightly pickled onions, which was delicious. Coincidentally, a day or so after I told my mom about the salad, we were out to lunch at a restaurant that served it, too! We loved it so much that we decided to make it ourselves.
I like the addition of cucumber because it adds a good crunch element, and the flavor is fresh but mild. Also, it is an important step to pickle the onions a bit, because if not they can be too harsh, at least for my taste!
Watermelon, Feta and Mint Salad
Ingredients:
1 watermelon, cut into bite sized chunks
3 tbsp fresh lime juice
1/3-1/2 cup thin sliced red onion
1 cucumber, quartered and chopped
1/2 cup pitted kalamata olives, halved
2 tbsp fresh mint, chiffonade
1 tbsp fresh parsley, chiffonade
1/2 cup crumbled feta cheese
Drizzle olive oil
Salt to taste
Directions:
Put onion and lime juice in a bowl and let sit for at least 30 minutes to let them pickle a bit.
Toss all ingredients gently in a large bowl.
Drizzle with olive oil optional, and add salt to taste - alter ingredients to preference.
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