Watermelon Feta Salad
Getting back in to the swing of things and also getting back in to the swing of /r/52weeksofcooking. One of the weeks I missed was a tribute to melons, no other rules or restrictions just all about the melon. I knew from the start I wanted to do something with watermelon, it’s hard to pass by a stand on the Eastern Shore and not be amazed by the size and number of watermelons they have for sale. As an added bonus, I inherited half a watermelon a few weekends ago when Joe and I went out to the shore. After a quick internal debate of gazpacho vs. salad, I decided to go with the salad since there was only half left and I wanted something edible at the end of the adventure. The first time I heard of a watermelon salad, outside of the typical fruit salad, was on Top Chef back when Richard Blais made his first appearance. I then had it for the first time a number of years after, at a friend’s baby shower. Recently I’ve seen it popping up on seasonal menus around the Baltimore area, including a rooftop BBQ hosted by a friend! There are a few different versions with the variation normally in the herb choice. Some use basil, others use mint, and some use both, because why not? I went with basil alone, but as with any recipe there is no one way to make it.
3 cups watermelon, cubed or balled
1 cup Feta, crumbled
1 tbsp fresh basil, sliced
2 tbsp balsamic vinegar
- In a large bowl combine the watermelon and Feta. Place in the fridge until 10 minutes before serving.
- Meanwhile stir together the basil and balsamic vinegar. 10 minutes before serving pour the dressing over the watermelon and gently toss.
- Allow to sit for a few minutes, then toss again, and Serve!
This salad was fantastic! I served it alongside my SRC recipe and it provided the perfect light and sweet contrast to the spicetastic dish. I still had some watermelon left over, even after making another round of salad – and looking forward to sharing that sweet treat sometime next week!!!