And by now, I had reached a point where I had to absolutely try it Come July 19, we had a gapluck. That's the name we have given to potlucks at gap intelligence. I missed the watermelon feast last year as I was not in town when gap intelligence had an everything watermelon potluck. This year since I was here, I decided to make watermelon, mint, and feta salad. Always fun to make something exciting for fellow gappers.
At home, we are both watermelon freaks and as a result I usually have watermelon in my refrigerator. And mint and feta were secured by a quick run to TJs and Vons. I work within a mile radius of TJs and Vons. May be I should update you about my work neighborhood in some other update. Before I share the recipe, I will be honest that I was not inclined to buy Balsamic vinegar, for 1) I was not too sure of the taste and 2) I definitely did not want to spend any money on something that I was not sure if I would use again. A little more google search led me to my dream recipe in which the dressing was made of olive oil and lime. SCORE!
While I loved the watermelon, mint with the dressing, I am still not sure if I would eat my salad with feta.. I have never been a feta fan, and think that with our without Feta this is a great summer salad.
Recipe
seedless watermelon, chilled
1/2 cup extra virgin olive oil
3 limes, juiced
1 1/2 tsp salt
3/4 tsp black pepper
1 cup fresh chopped mint leaves
1 1/2 cups crumbled feta cheese (I used light)
Whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing. Place watermelon cubes in a bowl and coat with dressing and mint. You can pour the crumbled feta into the bowl, or keep it on side, like I did. This also helped ensure that anyone who was lactose intolerant still got to enjoy the salad.
This salad should be made fresh, not something that can be refrigerated overnight.
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