Can you tell by looking at the picture what it is?
Tomatoes and basil? That's a great summer salad. Mr. B's current favorite.
You'd be wrong. How about watermelon, feta and mint? Surprised? Me too. I saw this recipe in the new Food and Wine Magazine and knew that I was going to have to make this. It sounded odd enough that I just might love it.
And I did. This is just a great summer salad suprise. I'm not sure how to describe it, but the watermelon, feta and mint along with the vinaigrette are just a perfect combination. Make this salad.
Mr. B's gonna have a new favorite.
Watermelon Salad with Feta and Mint
Jacques Pepin for Food and Wine Magazine
(I halved the recipe and it could have served 4 people as an pre-dinner salad)
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon Tobasco
1/2 teaspoon freshly ground pepper
one 8 lb seedless watermelon scooped into balls with a melon baller or cut into 1 1/2 inch chunks (10 cups) chilled
1/2 lb feta cheese crumbled (2 cups)
1 1/4 cups pitted kalamata olives, coarsely chopped (optional) (I omitted these)
1 small sweet onion, cut into 1/2-inch dice (I omitted these, too)
1 cup coarsely chopped mint leaves
In a large bowl, whisk the oil, lemon juice, salt. Tobasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.