Let’s celebrate: A Pear to Remember is approaching 3,000 viewers! I have a special thank you I know you will so enjoy… (read on)
I have this feeling that half the folks reading today’s recipe will think, “What an unusual combination. I can’t believe that’s really as fantastic as Lindsey claims.” And the rest of you might think, “You’re just now trying that recipe? Hello, it’s unbelievable.”
Watermelon Salad with Feta and Mint
The allure of watermelon and feta has fascinated me for some time, and I finally, finally got around to enjoying these two ingredients in the same forkful. It’s intense (and that’s being subtle). Really salty, sweet, and juicy—plus the salt and pepper, luscious olive oil and fresh mint. Hold the phone.
Before I continue telling you about this salad to rock your tomato-basil / peanut-butter and jelly world—and I know you’re going to be awed by this exotic combination—I have to preface: gourmet doesn’t always mean hours of work. Isn’t that what this blog is all about? I made this in 10 minutes. (You can, too.) Between a busy afternoon and running out for a we’ve-got-to-be-out-the-door-by-7-o-clock evening, this intriguing salad came together in a snap. With even enough time to take a picture for you.
If you’re not starting with a whole watermelon, this is not time-consuming. Convinced?
from this month’s issue of Vegetarian Times, for four:
2 cups diced watermelon (1-inch dice)
1/2 cup crumbled feta (though I thought it was prettier diced as well)
1/4 cup chopped green onions
1/4 cup mint leaves, chiffonade (rolled & sliced into thin ribbons)
1 tablespoon lime juice
1 tablespoon delicious olive oil
Ready for all the crazy steps to make THIS?
Gently toss together all the ingredients in a large bowl (or, as I prefer, on a large plate). Be careful not to crush the fruit or cheese.
But, of course, a note: season with coarse salt and fresh pepper. Not to be ingredient-snobby, but if it’s not coarse or fresh in the case of this gourmet dish, don’t season the salad beyond the lime and mint. I drizzled the olive oil last, because it’s so darn elegant.
Does this look/smell/taste like summertime or what? Personally, I found this salad so bold, I prefer it in smaller portions. A nice appetizer or small salad before dessert? As dessert, even??? (Okay, it is missing chocolate).
Something easier than easy—and I would make it for you myself in gratitude for your frequent visits here, but I hope you take much pleasure creating it in your own kitchen, serving it to others with love and smiles.
Thank you for reading A Pear To Remember!