This salad recipe comes from the new cookbook from the Oakville Grocery, a California wine country institution. The combination of watermelon, tomatoes and feta tastes like summer in a bowl, according to the authors of “Oakville Grocery, The Cookbook” (Weldon Owen, $35). It’s crisp, cool and sweet-salty.
Pair it as a side with anything barbecued or tote it on a picnic with sandwiches. Among the cookbook tips: Be sure to start with cold watermelon, use the best tomatoes you can find and seek out a good-quality cheese, like a briny Greek sheep’s milk feta or a mild and creamy French feta. Serves 6 1 mini seedless watermelon, about 4 pounds, chilled 13⁄4 pounds assorted heirloom tomatoes and cherry tomatoes, halved, seeded and sliced or cut into 1-inch pieces 2 Persian cucumbers, thinly sliced 2 tablespoons extra-virgin olive oil 2 tablespoons white balsamic vinegar 3 ounces feta cheese, crumbled 1⁄2 cup fresh mint leaves, roughly chopped Quarter the watermelon lengthwise and cut the flesh away from the rind.
Cut the flesh into 1-inch cubes. Related Articles Recipe: Chilled green garlic bisque Recipe: French green bean salad Cheesy chicken enchilada casserole spices up dinner Column: This herbal chicken soup has been nourishing Hmong moms for centuries 3 spice blends you should be making at home In a large, shallow serving bowl, gently toss together the watermelon, tomatoes and cucumbers. Drizzle the oil and vinegar evenly over the mixture, then toss again to coat ev.