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Watermelon Salad

By Tia Ohm

I used to think fruit is meant to be eaten alone, enjoyed on a hot summer day; freshly picked from the vine is best. And even though that is still one of my favorite ways to enjoy fruit, there are some very unique recipes that merge from the mixing of these basic flavors. Specifically, the combination of sweet and salty with a bit of bite. I’m sure you’ve tried strawberries with feta and almonds on top a bed of spinach; a pretty good combo of flavors, am I right? Well here is a similar, but different version of that. Watermelon is in season, no doubt about that, but this time instead of slicing it up and serving as is, try dicing it with some salty cheese, the spice of an onion, refreshing mint, nutty walnuts and salt and pepper. Watch as your pallet goes crazy with the fusion of these flavors. We wanted to use balsamic, but the lack of ingredients in the cabinet changed our plan. Instead, we used lemon juice, which really brightened it up, creating a light and enjoyable side dish for any summer occasion. Perfect for the upcoming holiday weekend, or just as a refreshing snack on a hot day. Enjoy!

What You’ll Need:

  • 1/4 of a watermelon, cubed
  • 4 mint leaves (we used applemint), chopped finely
  • About 1/8 of a red onion, sliced very thinly
  • 1/3 cup raw walnuts, roughly chopped
  • 1/4 cup crumbled feta (we like sheep’s milk feta best)
  • 2 T lemon juice, or juice of 1 lemon
  • 2 T extra virgin olive oil
  • sea salt to taste
  • a generous amount of freshly ground black pepper

What to Do:

  1. Cut your watermelon into quarters. You will only be using 1/4, so you can store the rest for later. Take your quarter and begin making slices about 1/2 inch wide until you’ve used all of your watermelon. Slice off the rind and cut your watermelon chunks into 1/2 in. x 1/2 in. cubes. Add to a bowl.
  2. Add mint, red onion, walnuts, feta, lemon juice, olive oil, salt and pepper to your bowl and mix. Taste, add more feta, salt or pepper if needed.
  3. Refrigerate for at least a half hour and serve cold.

Serves about 5-8 people (we suggest doubling the recipe for a party)