Watermelon Feta Salad

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So watermelon carving is a thing.  Seriously…check it out.

watermelon-carving13

And aside from being pretty entertaining, it also makes us wholly crave watermelon.  Seriously, look at that mouth.  That delicious, juicy and sweet tongue makes us think of one of our favorite summer recipes – a watermelon feta salad.  For those of you sweet and savory combo non-believers, trust us just this once!  The recipe below can be adapted to an incredibly simple and impressive 3 ingredients: watermelon, feta and mint (we take the generous liberty here in assuming that extra virgin olive oil is considered not necessarily an ingredient but a staple), but this Food and Wine version, while more impressive, is just as crowd pleasing.

  1. 1/3 cup extra-virgin olive oil
  2. 3 tablespoons fresh lemon juice
  3. 2 teaspoons kosher salt
  4. 1 teaspoon Tabasco
  5. 1/2 teaspoon freshly ground pepper
  6. One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
  7. 1/2 pound feta cheese, crumbled (2 cups)
  8. 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
  9. 1 small sweet onion, cut into 1/2-inch dice
  10. 1 cup coarsely chopped mint leaves

In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.

Enjoy!

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6 thoughts on “Watermelon Feta Salad

  1. One very weird thing is that I don’t like Watermelon. Who doesn’t like watermelon? It’s a texture thing… But, what I find ever weirder is that I have been known to eat savory watermelon salad like this, and enjoy it. Bizarre but delicious. This one looks particularly good.

  2. I totally understand… I actually LOVE the watermelon rinds – not the green part, but the sour, crunchier white part… I think that’s much weirder than loving a food more at some times than others 🙂

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