A summer tradition




Watermelon salad has a habit of creeping into more than 50% of our summertime meals. But, really, why shouldn’t it? Watermelon salad is one of those magical dishes that can round off just about any meal with its unique combination of sweet and salty, crisp and tart, fresh and peppery. This weekend –  a perfect, sunny, breezy maritime weekend – was the first time this salad made its way to the table this year, and it will certainly not be the last.  A note: the proportions of the ingredients in this salad are completely adjustable, so use this recipe more as a reference than a guide.


Wildlife watermelon salad

Ingredients (for 4 servings)
-       5 cups watermelon, chilled and cubed (about ½ a medium-sized watermelon)
-       1/3 cup feta, crumbled
-       3 spring onions, whites removed and sliced thinly
-       2-3 tbsp mint leaves, sliced thinly
-       1 tbsp olive oil
-       2 tsp lime juice, or more to taste
-       1 tsp each salt and pepper, or more to taste

1.     In a large bowl, mix watermelon, spring onions and mint leaves.

2.     In a small bowl, whisk together lime juice, salt, pepper and olive oil and pour onto watermelon. Mix well.

3.     Add crumbled feta and mix until combined, taking care not to mash the watermelon or the feta too much.

4.     Taste and adjust the salt, pepper and lime juice if needed. Chill for 10 minutes before serving,

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