July 4, 2010

Watermelon Salad

It's a hot 4th of July weekend with BBQs, galore! And what better than a bowl full of chilled juicy watermelon to cool off the heat. I had heard a lot about watermelon salads in the gourmet circuit and decided to give it a shot. After some trial and error, made and loved the combination as below.

Watermelon - 1 large, cut into bite sized squares or melonballs
Feta Cheese, crumbled - 5 oz
Mint leaves - a bunch, julienned
Balsamic vinegar - 2 tbsp
Olive oil - 2 tbsp
Black pepper to taste

Put the watermelon pieces in a large bowl. Toss in all the ingredients. Taste and adjust seasonings according to your preference. There is no need to add salt as feta cheese adds enough for the salty taste. If your watermelon is not a a very sweet one, you can sprinkle some sugar and it will balance out. Mix and let it marinate in the refrigerator for 10 minutes. If needed, add in some more mint and feta cheese on top, just before serving.

Note: To throw an extra punch of patriotism, add in some blueberries for the red, white and blue colors :)

1 comment:

  1. Looks delish and easy to make. Am going to try it today :)