We’re post 4th of July here in sunny Seattle and I’m cooking outside almost every night. Finally! We live in Wallingford which has a great view of the fireworks at the lake, so we have a party every year whether we plan it or not. It was a great night, but I’m still having to rearrange my fridge every time I open it because we ended up with so many different leftovers. This has turned out to be great fun as my thrifty nature has me coming up with different recipes to use everything up. One of the largest leftovers were watermelons, two of them! With just 3 of us here, we’ve been slowing whittling away at them…and then I remembered one of my favorite salads! I found it a few years ago in another blog and then promptly lost the recipe, but I’ve recreated it here to the best of my memory. And it tasted just as good as I remembered it, so I think it works. It’s refreshing, salty and savory at the same time with bursts of watermelon offset by chunks of feta. You can eat a lot of it, which helped with my mission to use up the watermelon as my husband, daughter and myself all finished off a huge bowl of it. It goes perfectly with just about anything you might put on the grill, though we did it with grilled chicken skewers and I’ll be posting that recipe next!
About 15 minutes to prepare
Approximately 4 large watermelon slices, rind removed and cut into bite size pieces
1/2 red onion
6 oz fresh feta cheese
3-4 tbsp Italian parsley leaves, left whole
2 tbsp fresh chopped mint
1/2 cup whole kalamata olives, pitted
3-4 tbsp olive oil
sea salt to taste
(I’m going to say right now that this recipe is a very loose one. I estimated on the ingredients and you should too to suit your own tastes, but the technique is correct and easy to follow.)
-Cut the red onion into thin half moons. Place in a bowl. Squeeze enough juice from limes to cover the onions in the bowl. Set aside until the onions and juice have a pinkish tinge, about 15 minutes. This mellows the onions and helps balance the flavors of the salad. I prepared all my other ingredients while the onions sat and that was about the right amount of time.
-Put the watermelon in a low shallow bowl. Then add the parsley and mint and toss lightly to combine. Break the feta into chunks similar in size to the watermelon. Add them to the watermelon. Then pour the onions and juice on top. Put the olive oil, salt and olives in as well and then toss gently with your hands to combine, being careful not to break up the feta too much. Taste, adjust seasoning as needed and serve.