I saw this recipe in the NY Times. It’s featured in Watermelon All Day Long. The beautiful colors caught my eye, but after reading the ingredients I decided it was weird. I looked again because it was rated quite high by those who made it. I decided to give it a try since I had everything to make it on hand. What a surprise! I served it to four people and everyone loved it! I did NOT add the mint. I used just a drizzle of Olive Oil and Balsamic Vinegar. Very low in calories and so flavorful. Try it!
The Times says: “It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it’s a lovely light lunch; with practically any grilled meat or fish, it’s an ideal summer supper.”
• 3 cups cubed watermelon
• 2 large ripe tomatoes
• 1 medium cucumber
• 1 small red onion
• ⅓ cup pitted kalamata olives
• ⅓ cup crumbled feta
• Some chopped parsley and mint (I omitted the mint)
• Olive oil and red-wine vinegar (or Balsamic vinegar)
• Salt and pepper
I let the cubed watermelon and tomatoes sit in a strainer for about 10 minutes while I was doing the other prep to let some water drain.
In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta; and some chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and serve.
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By Tika for CHEW WANNA EAT? © 2018