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Sunday, July 3, 2011

Watermelon Mint Feta Salad

Watermelon Mint Feta Salad

Watermelon Mint Feta Salad

by Victoria Challancin

When I eat at the home of my Colombian girlfriend and her family, I know I am always in for a surprise. And I like surprises--especially culinary ones.  The zucchini soup with fresh herbs was fab.  The portobello and goat cheese flautos were memorable.  The watermelon agua fresca was refreshing.  And don't get me started on the dessert.  But it was the watermelon salad that really grabbed me.  Adriana, of course, cut her watermelon with a melon baller, making it look like a Caprese salad of sorts--round red tomatoesque balls of bright red watermelon with fresh mint leaves and a balsamic dressing.  Is it no wonder I chose a similar salad for my cooking class the next day?  Perfect.  Refreshing, surprising, and pretty.  The quintessential summer salad.


This salad comes with two variations:  Watermelon Mint Feta Salad (the one we made in class) and Watermelon, Jícama, Cilantro and Cotija, for a Mexican touch, as well.  These recipes come from simplyrecipes.com


Watermelon Salad with Feta (Two Ways)
(Recipe from simplyrecipes.com)
Serves 6 to 8
Note:  The amounts given here are truly just guidelines. Feel free to stretch or diminish depending on your taste and the ingredients you are working with.  We made the first salad.

Watermelon Mint Feta Salad
1/2 cup chopped red onion
1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
1/2 cup crumbled feta cheese
1/2 cup fresh mint leaves, chopped
1/2 cup fresh parsley leaves, chopped

Watermelon, Jicama, Cilantro, and Cotija Salad
1/2 cup chopped red onion
1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
A quarter of a medium sized watermelon, rind removed, black seeds removed (if not seedless), chopped into 1-inch cube-ish pieces, about 8 cups
1/2 cup crumbled cotija cheese
1-2 cups chopped peeled jicama
1 serrano chili pepper, stem removed, seeded, minced
1/2 cup fresh cilantro, chopped
Pinch of cumin, to taste
Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 15 minutes.
Instructions for both salads:
Gently combine all ingredients into a large serving bowl.
Serve immediately. Salad will get soggy if kept overnight.



The rains have started at last...


©Victoria Challancin.  All Rights Reserved.


2 comments:

Lorraine @ Not Quite Nigella said...

This is one of my favourite salads ever during Summer! Your looks mouthwatering :D

Ben said...

Oh yeah I love all those flavors combined!