Friday September 23, 2011
In the bay area we like to call this time of year our Indian summer. September and all the way to the end of October tends to be really hot. June and July are really just an extension of spring out here. Hot days and warm nights have been the norm so this salad is a great way to cool off after a long days work. Pair with a simple grilled chicken breast, and your dinner is a breeze! The feta cheese is a crucial component in this salad. It lends a slight saltiness to the sweet watermelon and the sharp red onions. I like a brand that I find at T.J’s called Pastures of Eden. Imported from Israel, it’s the real deal. Made from sheep’s milk so if you are lactose intolerant you have nothing to worry about. Sheep and goat milk cheese are naturally lactose free. I happen to suffer from this to the extreme so when I found this little fact out it opened a whole new world in my love of cheese. This classic paring of watermelon and feta will delight your sense.
Salad greens of your choice
1/2 baby watermelon cut in medium cubes
1/2 red onion, sliced thinly
1 cup Feta cheese, cubed
1 small cucumber peeled and seeded. Cut in small cubes
10 basil leaves, torn
Vinegar of your choice
In a large salad bowl arrange the salad greens as a bed. Top the bed with the watermelon, then red onions. Continue layering with the feta cheese and next the cucumber. Garnish with the torn basil leaves. Right before serving sprinkle desired amount of the following, salt and pepper, then drizzle olive oil and vinegar over the top. Toss to coat gently.