Saturday, August 15, 2015

Surprising, Refreshing Watermelon Salad

Watermelon Salad

Summer is the best time of year for the everyday cook to be a rock star in the kitchen. All it takes is a salad filled with fresh local produce, a hot barbeque and lots of sunshine.

Why not be a super star this summer and try a new summer salad.

Do you have a recipe that you have always wanted to try but never got around to it? For me, it is the delicious and refreshing watermelon feta cheese salad I had at a girlfriend’s birthday party awhile back.

When I found out how simple it was I knew I had to try it. However, that was four years ago. It appears I am reluctant to take the next step of actually making it. 

Although I love to try new recipes, I will dream up any dubious excuse to avoid it. In this case it’s the physical effort needed to cut the hard rind. To me, cooking should never be a physical sport! 

Watermelons have been cultivated with harder yet thinner rinds to yield more fruit. This is good for shipping, but not so good for cutting.

Watermelons are 92% water and did you know there are over 1,200 varieties grown in 96 countries? When buying a watermelon slap its backside. If you hear a hollow sound it’s good, a dull thud, not so good.

A watermelon will last about two weeks on your kitchen counter depending on when it was picked.

Once you cut it, wrap it tightly in plastic wrap, place it in the refrigerator and you can enjoy it for the next two or three days.

Watermelon is the ultimate summer fruit. Who doesn’t like chomping into a sweet, delicious and refreshing piece of red juicy watermelon on a hot summer day? It’s even better if it’s in a salad made with feta cheese and fresh mint. I will definitely be a superstar this summer and serve the following recipe. No lame excuse allowed!

Watermelon, Feta and Mint Salad

Serves 6 

6 cups cubed, seeded, watermelon, rind removed
2 tablespoons fresh chopped mint
¼ cup oil
3 tablespoons balsamic vinegar
½ teaspoon salt
½ teaspoon sugar
½ cup feta cheese crumbled
½ cup thinly sliced onions

Cut the pink flesh from the watermelon’s rind and chop into bite-size pieces. Remove the seeds. 

Peel and slice the onion thinly. In a small bowl combine oil, vinegar, salt and sugar and whisk until all are dissolved. Add mint. 

In a large bowl combine watermelon, onion, feta, and toss with dressing. Garnish with extra mint leaves.

Try this other watermelon salad:

Watermelon salad with fresh tomatoes, basil and feta cheese.
Watermelon, Tomato, Fresh Basil and Feta Cheese

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