Happy Monday! Last night Jimmy and I made our first-ever watermelon salad, thanks to this recipe on Smitten Kitchen. It turned out great! I just love the burst of colour and summery flavors this salad adds to any meal! We served ours with barbecued salmon skewers and rice.
On the down side, watermelon contains so much water, so this salad definitely doesn't keep long, if at all. We also changed the recipe, somewhat accidentally, from Smitten Kitchen's, see below for details!
Watermelon and Feta Salad with Chopped Vegetables
Adapted from Smitten Kitchen
Serves four generously
1 pound Campari or plum tomatoes, diced, drained (we used plum)
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes (we omitted this)
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
1 cup feta chees crumbled (you can use more if you want)
2 divided green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided (we used dried)
1/2 cup plain Greek-style yogurt
1 teaspoon dried oregano
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes (we omitted this)
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
1 cup feta chees crumbled (you can use more if you want)
2 divided green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided (we used dried)
1/2 cup plain Greek-style yogurt
1 teaspoon dried oregano
Toss vegetables and two tablespoons oil in large bowl. Add half of the cheese, the green onions, and the mint. Mix remaining cheese, green onions, mint, and oil in processor or blender; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper and add to salad.
xo Caroline
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