Saturday, July 14, 2012

Watermelon-Feta Salad

Watermelon-Feta Salad
I drew the inspiration for this hot-weather salad from a restaurant menu. As I recall, it was quite expensive - $14, give or take - so I didn’t order it, but scribbled down some of the ingredients our server described and added some of my own. Needless to say, the cost of making this at home was a small fraction of the restaurant version’s! When I served it a couple of nights ago, Ron and I judged it a great success. I recommend you make the dressing ahead of time, allowing the flavors to blend. 
Watermelon-Feta Salad:

To Prepare the Salad:
2 c. seedless watermelon cubes, cut ¾-inch
½ c. feta cheese cubes, cut ½-inch
⅔ c. watercress leaves, stemmed
1 c. mixed salad greens, torn somewhat larger than bite-sized
2 tbsp. finely chopped parsley
2 tbsp. finely chopped sweet onion
To Prepare the Oregano Vinaigrette:
¼ c. olive oil
1 tbsp. white wine vinegar
½ tsp. dried oregano or 1 tbsp. fresh (see Note)
Shake or stir together. Do not refrigerate. Pour over salad, tossing well, just before serving.
Note: Substituting mint for the oregano produces a fresh new taste!

Choose only the freshest, juiciest watermelon, Dollinks!
Slice it into 3/4-inch cubes
Dice the feta into 1/2-inch cubes
Separate the leaves from the watercress stems

It's a lot of work, but the effort is worth it!
Add mixed salad greens

Add finely chopped parsley, too

Toss with a simple Oregano or Mint
Vinaigrette. Refreshing and delicious!

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