I have been meaning to write about watermelon salad for weeks. Weeks! I have an excuse. I have been busy. Since my last post, I have moved to Oakland and spent my days researching job opportunities in the Bay Area. I’ve also manage to squeeze in some very good times. Dancing up a storm in heels, stretch pants, side ponytail and hot pink lipstick to the 80s beats of Tainted Love, soaking up tunes, frozen margaritas, and the piney mountain air at the Wanderlust Festival in Tahoe, and quelling my anxiety about finding my dream job with lengthy trips to my amazing neighborhood market. Nothing like a good grocery store to soothe my soul. Seriously. Yes, my future is completely up in the air, but so far it feels good.
I made watermelon salad three times in Seattle before heading down to the Bay. Each time it was summerinmymouth delicious. And simple to prepare. And, it’s not your typical salad, which I like. It’s nice to mix things up a bit. Serve it in bowls alongside your summer bbq. It’s best the day you make it, so don’t leave leftovers. This shouldn’t pose much of a problem because there’s really no such thing as too much watermelon.
Serves 6 as a first course or side dish
1 medium-sized seedless watermelon, cut into small cubes
Juice of 2 lemons
2 tablespoons olive oil
1 cup fresh mint, chopped
1/4 of an onion, preferabley Walla Walla Sweet, very thinly sliced
Big chunk of feta cheese
Salt and pepper to taste
- Combine all the ingredients except the feta cheese and toss. When you’re ready to serve, sprinkle the feta on top.