Whew! Hot. In this period before tomatoes hit their stride and stone fruits like peaches and nectarines are fidgeting in the wings, it takes some creativity to come up with a salad meal that is refreshing, easy to make, and delicious. One of my favorites is this watermelon salad from Marianne Brenner.
Cold and juicy, savory and unexpected it hits all the right notes for a summer supper. Here’s the recipe in case you’ve misplaced it. by MB’s Kitchen Ingredients: • 5 cups cold watermelon cut into 1 inch cubes • 1/2 red onion, thinly sliced • 1/2 c kalamata olives • a handful of fresh mint, chopped • 1 lime, zested and juiced • A drizzle of olive oil • 1/4 c crumbled feta Directions: In a large bowl, add watermelon, onion, olives, mint, oil, lime juice and lime zest.
Gently toss the ingredients. Sprinkle crumbles feta on top. Chill until ready to serve.
(This can be made a couple hours ahead) How to choose a ripe watermelon? I’ve been following these tips from Taylor at 15 Spatulas for picking a good watermelon and have had good luck so far: Find the Field Spot — Look for a deep yellow color. If there’s a white field spot, or no field spot at all, it likely won’t be good. Pick a Dull Looking Watermelon — A shiny appearance indicates an underripe melon.
Knock on It with Your Knuckles — Your knuckles should bounce off the melon, and the surface should be pretty hard/firm. Soft flesh indicates it’s starting to spoil. Rather than a dull thud, you ar.
