The Sun’s out, Summer is practically here and watermelon season, at least in our household, is in full effect. As you know my boyfriend works in the produce industry, more specifically he’s a watermelon salesman, a “melonhead” if you will. And, with the impending arrival of Memorial Day around the corner, there has been endless talk, work calls, and discussion of watermelon dominating the topic of conversation around here. So, I was more than inclined to throw together a salad, featuring that fine fruit.
I generally don’t need any excuse to eat watermelon, it’s one of my favorites, and if left to my own devices I can easily consume an entire one by myself in a day. But making a salad like this makes it feel like a real meal, slightly more adult, and not to mention it’s totally delicious. Cold, sweet watermelon and salty feta. Totally my thing.
I typically make this all season long, both in individual servings like I did here, or in a massive platter if there’s a few more people dining with us. I highly recommend trying this out, if you haven’t already, I promise you’ll like it.
my boyfriend works in the produce industry, more specifically he’s a watermelon salesman, a “melonhead” if you will
with feta, mint and kalamata olives
The amounts aren’t super important here. Use as much of any ingredient as you like, omit anything you don’t, and if you add any additions to the list, let me know about it in the comments below!
- kalamata olives
- red onion
- olive oil
- fresh ground pepper
The great thing with all salads it that they’re a breeze to make since there’s no actual cooking involved. The one bit of prep I would suggest doing is to soak the red onions. Slice the onion a fine as you can, or have the patience for, and let them soak in some cold water for about 5 minutes. This will get rid of that harsh, acrid taste that raw onions can have.
With that bit done, it’s time to plate it up. I like to arrange the watermelon in a fairy even layer on the plate, this applies for individual servings, like I did here, or if I’m doing a big platter for a party. Next top with the feta, olives, mint and onions. I also like to finish the salad with a drizzle of good olive oil and some fresh ground pepper. That’s it. Eat up!