Watermelon and feta salad

swatermelonsaladdolcejpg.jpgClick on the top title to open  I just cut up the first watermelon of the season. It was delicious. I also made one of our favourite light summer salads, watermelon, cucumber, feta, and mint. The play of sweet and salty flavours accented by mint is delicious. Peppery arugula is paired with sweet watermelon. The salad also has rings of summer sweet Vidalia onions and crunchy, smoky pine nuts. It is the perfect light side dish with grilled chicken or fish.

Serves 4 as a side

4 cups of baby arugula, washed and dried

2½ cups watermelon, cubed

½ large, very sweet Vidalia onion, peeled and thinly sliced into rings

Wash and chiffonade* 2 Tbsp. of fresh mint (do not use dried. If you do not have it omit, but it adds punch).

3 tbsp. pine nuts (you may use walnuts, hazelnuts, pecans, or almonds instead)

Right before serving, toss the salad with a scant tbsp. of classic French vinaigrette.

Squeeze the juice of one fresh lime (Use two if the lime if not juicy) over the salad and toss again with 3 tbsp. of pine nuts.

Recipe for vinaigrette:

Place in an attractive jar:

2/3 cup of good red wine vinegar

1 cup plus 1 tbsp. extra virgin olive oil

1 tbsp. Dijon mustard or 2 tsp. dry mustard

2 tsp. sugar or natural sweetener of your choice: stevia in the raw, Nectresse, etc…

1 peeled and crushed clove of garlic

*Chiffonade is a classic French cooking term. It means finely sliced leaves of herbs, lettuces, etc. Stack and roll them into a tight little tube, so you can then cut them easily with a sharp knife into pretty thin strips or “rags.” That word in French is “chiffe,” which gives us “chiffon” and “chiffonade.”

 

Share