Watermelon Salad

I know, watermelon season is about over.


I've had an organic Hermiston melon lounging in the spare refridgerator for a couple of weeks, and finally decided it was time to use it. Savoring that last sweet taste of summer. So I brought it in to continue it's lounge, on the counter for a full day to warm up and release it's goodness. While we typically think of melons as served icy cold, that doesn't always do them justice. So here is a room-temp recipe as an experiment.

WATERMELON SALAD

Combine in a small bowl and allow to marinate for 10 minutes:

3/4 c. thinly sliced red onion

1 T. fresh lime juice

In large bowl, gently combine:

1 1/2 qts cubed watermelon

3/4 c. feta

2 T. olive oil

1/2 c. sliced black or kalamata olives

1 c. chopped fresh mint

Add the onion/lime, toss gently again. Let set for 10 - 15 minutes to allow flavors to marry. It may also be chilled if you prefer.

This is a surprising flavor combo. When my sister first read the recipe, her comment was, "GAG ME!" She was sure this was a loser.

Here's the deal. The saltiness of the olives and feta are the perfect foil to the sweet melon, and along with the mint, flavor notes are sparked that compels you going back for another bite and another bite - just one more - to evaluate and enjoy.

I personally found it delightful, a dish I will make again.

It's worth a search through the produce department for a lingering melon!


(The mound of hummus is a wonderful sprouted garbanzo recipe - I gave it a couple of grinds of mixed peppercorns just for fun. The cucs are from the garden, they are hanging in there, along with lettuce and kale!)