It’s summer and to me, that means watermelon.
Juicy, red, sweet and ripe, watermelon is one of the best foods to have in these dry parts. We like to buy the seedless melons and chop them up into easy to grab portions. Sometimes we make a bowl of it and a bowl of popcorn and nosh our way through a movie.
Last year, Elise at Simply Recipes posted this neat watermelon salad and it’s just about time to start making it again. With the summer heat now in full swing, we’ve been chowing down on watermelon like there’s no tomorrow. Plus, with the best feta I’ve ever had just a short distance away, a fresh bag of lemon mint from the farmer’s market, and half a seedless watermelon ready to be eaten, there’s no time like the present for this salad.
Normally, I alter just about every recipe I come across to suit my tastes but this one is just perfect the way it is. Thanks Elise!
(Just one caveat… Don’t do what I did and figure since you’re out of parsley, you’ll substitute cilantro “just this one time”. I should have gone and gotten more parsley.)
Watermelon-Feta Salad [printable recipe]
From Simply Recipes
- 1/2 cup chopped red onion
- 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
- A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh parsley leaves, chopped
Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 15 minutes.
Gently combine all ingredients into a large serving bowl. Serve immediately. Salad will get soggy if kept overnight (or longer than say, two hours).