Monday, July 21, 2014

Watermelon Tomato Salad with Mint and Feta



Several years ago I printed out a list of 101 Simple Salads written by Mark Bittman from the New York Times. The list offered suggestions, not actual recipes. Brilliant. How many of us actually measure salad ingredients anyway? In the interest of precision, though, I'm writing out a rough recipe for my own memory. Perhaps you'll find it helpful, too.

This sweet/salty mixture of crisp watermelon cubes, chunks of juicy tomatoes, some salty feta cheese, and a sprinkle or two of chopped mint doesn't even need a dressing. I drizzled a little olive oil over top and called it quits. Delicious! Tim ate the leftovers from dinner just before going to bed last night. I'd call that a success.

Watermelon Tomato Salad with Mint and Feta

4 cups cubed watermelon (1-inch cubes)
2 medium-sized tomatoes, cored and cut into rough cubes
1/2 cup feta cheese, crumbled
2 Tablespoons chopped fresh mint
salt to taste
1/2 teaspoon freshly ground black pepper
1 - 2 Tablespoons olive oil

Toss everything gently. Put into a bowl and serve. Easy peasy. 

I served it alongside grilled pork chops, potato salad and a grilled vegetable mixture (eggplant, red pepper, onion, mushrooms). 

edited: I've made this twice recently, once as above and once without the cheese, and using basil in place of mint, with a drizzle of basil garlic vinaigrette. Also a winner. This is a very adaptable salad.



2 comments:

Blackberry Lane said...

Sounds so refreshing! Thanks.

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