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When Watermelons Grow Up

Watermelon and feta cheese salad

seedless watermelon, cubed
feta cheese, crumbled
chopped scallions (light green and white part only)
red onion or Vidalia onion, thinly sliced
2 teaspoons reserved watermelon juice
2 teaspoons extra-virgin olive oil
1 teaspoon white wine vinegar
kosher salt, to taste
freshly ground black pepper, to taste
chopped parsley

Combine watermlon, feta cheese, onion and scallions. Toss gently. Whisk dressing and spoon over salad. Serve immediately.

4 replies »

  1. Hey! Long time no comment! I was cruising through the postings of your epicurean adventures the other night, but didn’t leave any comments.

    I’ve been meaning to try one or the other variation of this salad for YEARS now. Unfortunately, large amounts of raw onion and I don’t get along too well, but still I think I need to try it. You make it look so good, and I love watermelon. Thanks for the reminder.

    Hope you’re well. 😉


  2. Hi Kusala. 😉

    As usual I don’t give proportions because I rarely cook from precise recipes unless I’ve never made something before.

    Proportions are 1 cup watermelon or other type of melon (crenshaw or Persian are wonderful), two to thee ounces of feta cheese, crumbled, one scallion and half a red onion. Some versions of the salad call for mint, I used Italian parsley.

    Thanks for the kind words.



  3. Nigella Lawson has a similar but I would argue superior salad. It’s the addition of fresh mint and kalamata olives that makes it the ticket!!



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