Monday, September 19, 2011

Late Summer Watermelon Salad

... And we're back! After a two month hiatus while I was traveling in Scandinavia, saying farewell to Paris, and getting settled in my new home in New York City (no small change!), I'm planning to get back into my cooking blog! I have lots of restaurant notes from my summer in Paris, but before I get to those, here's my recent end of summer salad, made with goods from the Hell's Kitchen CSA, which I joined immediately upon arrival in the city! Every Thursday, fresh farm veggies! This recipe combined this week's harvest - watermelon, carrots, tomatoes, onion, jalapeno, with store bought olives, feta cheese, lime juice, and olive oil (Chateau Vivant - my favorite from Aix-en-Provence, recommended to me at the lovely Restaurant Hugo in Paris).  I love this salad because it combines the sweet of the melon with the tart and salt of the cheese and olives. Enjoy!


Watermelon Salad

Ingredients
1 small watermelon, sliced into small chunks and seeded
1 package feta cheese, crumbled
1 cup cherry tomatoes, halved
1/2 cup sunflower seeds, seeded
1/2 cup black olives, pitted (I used Moroccan cured black olives and pitted them myself)
1 small red onion, diced
2 tbl lime juice
2 tbl good quality evoo
coarse salt and pepper to taste

*This is a great salad for whatever you have laying around - I included carrots, a bit of lettuce, a few pieces of diced jalapeno pepper, but this recipe is really flexible. 

1. Place diced onion in a small bowl and add lime juice. Let sit to temper the onions while you make the rest of the salad.
2. Combine watermelon, tomatoes, seeds, olives, then onion and feta into a large bowl. Sprinkle coarse salt and pepper and a little bit of olive oil (the watermelon will make enough liquid to 'dress' the salad, so just a sprinkle of oil will do). 
3. Enjoy for the next day with fresh bread - I picked up some whole wheat 4 grain from Amy's Bread around the corner from me. 

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