Watermelon Feta Salad

Now before you mock me, I am well aware of the fact that it is NOT Sunday today. When it was time to make this salad last week I was on vacation and frankly salads were the last thing on my mind. I didn't want to get too far behind so I caught up with the rest of the group as quickly as I could. Last night's dinner with paul's sister, b-i-l, and nephews provided the perfect opportunity.

Nancy at A wine lover's wanderings picked this watermelon salad. She gave us several suggestions for a variety of ingredients, check out her blog for several different recipes. Our amazing friend Sandi went with a combination using mint and basil since her garden overflows with those herbs right now. Upon our return from Maine we discovered that ours did as well so we used those herbs and followed her technique.

Watermelon salads are all the rage these days. If you don't believe me just visit Ms Google and you'll see that I do not lie. Heck, even the grand dame of southern cooking, Paula Deen, has a version out there. You know it is a popular thing to whip up when a contestant on "The Next Food Network Star" tries to impress the judges with it on reality TV (sadly said contestant overused onion and trashed another chef so he was sent packing). There is a lesson there  . . .

Before you think that this is a sweet fruit salad STOP! A true watermelon salad is a delicious combination of sweet (the watermelon) and salty (the feta) pulled together with herbs and onion. We discovered that this is a traditional Greek dish - who knew? After one bite both Paul and I were more excited then ever about our upcoming trip to Greece!

Enjoy!

Watermelon Salad

1 seedless watermelon

1/4 cup thinly sliced purple onion

1 cup fresh basil and mint leaves

2 Tbs olive oil

2 tsp lemon juice

1 cup feta cheese crumbles.

 

Make a pesto paste with the olive oil, lemon juice and herbs in the blender- or mince the herbs and whisk together. Pour over the feta and allow it to marinate.

 

Cut the watermelon into bite sized pieces. Slice the onion very thinly.

 

Toss everything lightly in a large bowl, garnish with freshly torn mint and basil

Comments

[Laura]

Wow, there's something I've never, ever had before. I must try it. Thanks for expanding my food horizons Jerry.

[nancyhol]

Your salad looks great, Jerry!

And better late than never . . .

[JDeQ]

You're welcome laura. You are your family are mainly responsible for starting me on my food journey in the firts place.

It was great Nancy. I appreciated the push from you.