The Sun’s out, Summer is practically here and watermelon season, at least in our household, is in full effect. As you know my boyfriend works in the produce industry, more specifically he’s a watermelon salesman, a “melonhead” if you will. And, with the impending arrival of Memorial Day around the corner, there has been endless talk, work calls, and discussion of watermelon dominating the topic of conversation around here. So, I was more than inclined to throw together a salad, featuring that fine fruit.
I generally don’t need any excuse to eat watermelon, it’s one of my favorites, and if left to my own devices I can easily consume an entire one by myself in a day. But making a salad like this makes it feel like a real meal, slightly more adult, and not to mention it’s totally delicious. Cold, sweet watermelon and salty feta. Totally my thing.
I typically make this all season long, both in individual servings like I did here, or in a massive platter if there’s a few more people dining with us. I highly recommend trying this out, if you haven’t already, I promise you’ll like it.
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my boyfriend works in the produce industry, more specifically he’s a watermelon salesman, a “melonhead” if you will
Watermelon Salad
Ingredients
- 2 C watermelon
- 4 oz feta cheese crumbled
- 1/4 C kalamata olives remove pits
- 1/4 red onion thinly sliced
- 2 tbsp fresh mint thinly sliced
- 1/4 C olive oil
- fresh ground pepper
Instructions
- The great thing with all salads it that they’re a breeze to make since there’s no actual cooking involved. The one bit of prep I would suggest doing is to soak the red onions. Slice the onion a fine as you can, or have the patience for, and let them soak in some cold water for about 5 minutes. This will get rid of that harsh, acrid taste that raw onions can have.
- With that bit done, it’s time to plate it up. I like to arrange the watermelon in a fairy even layer on the plate, this applies for individual servings, like I did here, or if I’m doing a big platter for a party. Next top with the feta, olives, mint and onions. I also like to finish the salad with a drizzle of good olive oil and some fresh ground pepper. That’s it. Eat up!
Notes
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Watermelon Salad
Ingredients
- 2 C watermelon
- 4 oz feta cheese crumbled
- 1/4 C kalamata olives remove pits
- 1/4 red onion thinly sliced
- 2 tbsp fresh mint thinly sliced
- 1/4 C olive oil
- fresh ground pepper
Instructions
- The great thing with all salads it that they’re a breeze to make since there’s no actual cooking involved. The one bit of prep I would suggest doing is to soak the red onions. Slice the onion a fine as you can, or have the patience for, and let them soak in some cold water for about 5 minutes. This will get rid of that harsh, acrid taste that raw onions can have.
- With that bit done, it’s time to plate it up. I like to arrange the watermelon in a fairy even layer on the plate, this applies for individual servings, like I did here, or if I’m doing a big platter for a party. Next top with the feta, olives, mint and onions. I also like to finish the salad with a drizzle of good olive oil and some fresh ground pepper. That’s it. Eat up!
3 thoughts on Watermelon Salad
This looks delish. I would add a drizzle of very aged balsamic – FINI, product of Italy or L’acetala Passion. Otherwise it’s the perfect salad.
I have made this recipe twice and it is, by far, my new favorite salad of the summer! I loved the note about soaking the onions to get ride of the harsh, acrid taste. I usually don’t add onions to recipes for that reason, often too harsh a flavor. I am in heaven!