It is nearing the end of summer, and frankly I am kinda ready. I miss my sweaters, jeans and chucks. I also have an affinity for fall foods, soups and breads. However, one culinary bright spot is this watermelon salad. I made it often, but never took a picture. It is delish, easy and bright. I often ate this when my parents were having something i deemed gross, which is serval times a week. I did not even mind because I could chow down on what sounds like the oddest grouping of ingredients ever. If it is not as hell outside this salad is a life saver, cool and refreshing. You can also hollow out a watermelon and stick everything back in, making an deceptively impressive salad for guests.
So here it is... I did not always do the red onions, I am not a huge fan of raw onions, but still amazing.
3/4 cup of red onions, thinly sliced red onion
1 Tablespoon lime juice
1 1/2 quarts seeded cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olives (ok, I left these out too, did I mention I am a picky eater?)
1 cup cresh mint
2 Tablespoons olive oil
Place the onions in a bowl and add lime juice (this sort of mellows them out.). Let sit for 10 minutes
Add watermelon, feta, mint, olives and toss. Drizzle olive oil on top and stir again.
No comments:
Post a Comment