This salad requires a leap of faith, but no one who I have served it to has regretted making that leap. It is nutritious, savory, refreshing, and easy to assemble. I suggest that anyone making it take the amounts listed below as guidelines - watermelons come in many sizes so adjustments may be necessary (and are easy to make both before and after preparation.)
Ingredients
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Ingredients
- 1 medium seedless Watermelon
- 1 Vidalia or Maya Onion, chopped
- 12 oz crumbled Feta Cheese
- 1 Medium bunch of mint, minced
- 1/3 cup Balsamic Vinegar
- Juice of 1/2 Lemon
- 2 TB Olive Oil
- Salt and Pepper
- 1/2 cup toasted slivered almonds (optional)
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Preparation
Chop watermelon into 1 inch cubes and drain in colander for 1/2 hour.
While the watermelon drains mix the balsamic, olive oil, and lemon juice in a small bowl.
Mix the watermelon, feta, onion, and mint in a large bowl.
Dress and toss to mix. Salt and pepper to taste.
Salad does well if the flavors have time to marry and it may be chilled for several hours. It is not as good the second day.
A last minute garnish of toasted slivered almonds is nice, but completely optional in case non-nut eaters prefer the salad without.
Read More http://www.epicurious.com/recipes/member/views/MINT-FETA-AND-WATERMELON-SALAD-1206849#ixzz1AYoTmEa0
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