This is a most delicious salad and a departure from the usual fare of lettuces etc. Sweet and Savory and very refreshing . Simple to pull together and easy to make. Of course you can substitute or add other items if you’d like such as olives, arugula , basil etc. This is how I did it and we all totally enjoyed it!!! The salad is a rather loose recipe and can be adapted very easily to other ingredients and your own particular tastes.
It really is the perfect Summer Salad. The saltiness of the feta and the sweetness of the watermelon make for a perfect summer salad.
Ingredients:
1 small seedless watermelon, cut into 1″cubes or melon balls.
1 shallot finely chopped
1 chunk of Feta Cheese– I like to cut my feta cubed but crumbled could work as well. Feta is usually a greek style cheese made with sheep’s milk and goat’s milk. I prefer a block even though I know crumbled is more convenient. The block is usually sold in a brine and that will keep the feta moist and crumbles tend to be dryer. They all taste good though so buy what you prefer. I often buy Bulgarian Feta which is rather firm and cuts and crumbles easily. Look for it. Also French Feta sometimes–check out the assortment in the cheese section of your market. And of course Greek Feta is probably the most preferred. Salty and tangy the way feta should be. Cut or Crumble your choice.
4 Tbsp. Torn Fresh Mint — more for garnish –I love Mint but some people really don’t you can substitute Basil or nothing if you’d lke
2 Tablespoons Olive Oil
Kosher Salt and Freshly Ground Black Pepper
3 persian cucumbers — I buy the small ones and cut into small cubes
1/4 red onion sliced thinly
1/3 cup Pistachio Nuts — I chop them gently — obviously no shells –you can omit this all together if you don’t like them for a nut free salad
Vinaigrette:
4 Tablespoons Olive Oil
3 Tablespoons Red Wine Vinegar
3 small cloves Garlic–finely chopped
1 shallot, finely chopped
1 Teaspoon dried oregano
Kosher Salt and Freshly Ground Black Pepper
In a small bowl whisk together all the vinaigrette ingredients and season to taste with salt and pepper.
Directions:
Combine the watermelon,1 finely chopped shallot, and mint in a large bowl with the 2 Tablespoons of Olive Oil . Season with Salt and Pepper to taste and toss to combine. Transfer to fridge and let marinate for at least 1 hour and up to 3 hours.
Remove from fridge and add the cubed feta, cucumbers, red onion slices and pistachios. Toss to combine. I transferred to a serving platter , drizzled with the vinaigrette and served with extra pistachios and extra mint.
You’ll want to use a slotted spoon for serving.
Cooking with Candi 