This post is a little bit of a departure from my usual decor fare – but I’m hoping I’ll be forgiven. I have a bit of a problem with recipes – it’s not that I have too many, it’s that I’ll discover a new one that I really like and then promptly lose it. I tend to get my recipes from online sources – I print them out to go to the grocery store, and then recycle the paper it’s printed on once I’m finished cooking. Nine times out of ten I can’t find the recipe again if I want to make it at a later date.
Anyways, I’ve decided that from time to time, when I find an exceptionally good recipe I’ll post it here. That way when I’m looking for it later I’ll know where to look.
Summertime Watermelon and Feta Salad
- 3 cups cubed seedless watermelon
- 1 cup crumbled feta cheese
- 1 cup pitted Kalamata olives (about. 25 olives)
- 1/4 cup sliced red onion
- 10 large mint leaves
- 2 1/2 tbsp. Olive oil
- 2 tsp. white wine vinegar
- 5 turns of fresh black pepper
- a pinch of salt
- Slice 1/4 of a small red onion as thin as you can with a sharp knife. In a small bowl, soak the slices in cold water for 10 minutes.
- While the onions are soaking, cut the watermelon flesh into bite-sized cubes – slightly larger that a standard sugar cube. Place in a large bowl.
- By hand, crumble the Feta cheese into the watermelon bowl. Most of the pieces should be just slightly smaller than the watermelon cubes, but don’t crumble them too small. Do not mix.
- Use the flat side of a knife or your hands to crush the olives one at a time on a cutting board. Remove the pits by hand and rip each olive into two pieces. Place the olives in the watermelon bowl. Do not mix.
- Drain the onions and pat dry with a paper towel. Add to the watermelon bowl. Do not mix.
- Chop the mint leaves very finely. Sprinkle into the watermelon bowl. Do not mix.
- In a separate bowl, whisk together the olive oil, vinegar, salt and pepper.
Pour the dressing over the watermelon mixture and gently toss with a large spoon just until all the salad ingredients are coated with dressing. Do not over mix the salad as the watermelon and feta are fragile. Transfer to a serving dish, and garnish with two or three sprigs of mint.
I originally got this recipe in 2010 from The Globe and Mail.
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