Watermelon salad is freaking awesome. I’ve already been to the store and back to get more watermelon just because. So you know how you put salt on watermelon anyway? Well this is just like that on crack. Feta cheese, fresh parsley, walnuts, a simple lemon vinaigrette and salt and pepper. So it’s a wee more than just salt but it is pure awesome. It just works. Sweet and salty is one of the best combos. This is one of the freshest tasting salads I’ve ever had. J and I were very happy with how it turned out. Z on the other hand hated it. Spit it out and everything. I guess five year old’s don’t care to much for fresh parsley.
I found this recipe in an old Sunset Magazine I picked up at Savers. I’m not sure if all Savers have a good amount of Sunset Magazines or if it’s just the one we go to but I can pick up stacks of these for like $.29 a pop. That’s a crap load off the cover price. One of the best purchases from the thrift store that I look forward to.
This salad came about from an extra watermelon we had from making these fruit kabobs for when Z was star student where she gets to bring treats to her kindergarten classmates and teachers. I heard they were a huge hit.
Remember to try to use organic whenever possible. Recipe found in Sunset Magazine, July issue 2008.
- chunks of watermelon
- simple vinaigrette (1 part fresh lemon squeezed lemon juice to 2 parts peanut or canola oil and sea salt to taste)
- walnut or pine nuts, whatever you got really
- fresh chopped parsley
- fresh cracked black pepper
- feta cheese, crumbled
In a bowl mix the watermelon, simple vinaigrette, nuts, fresh chopped parsley and lots of fresh cracked black pepper. Finally add the crumbled feta and gently mix a couple more stirs to serve. Adding the feta in with everything at first causes the feta and oil to mix into a white saucy liquid that tastes fine but just doesn’t look as awesome.
This recipe is just one of those you eyeball really. I used about a medium sized bowl worth of watermelon chunks with a handful of feta. Half a handful of nuts and the vinaigrette was about two tablespoons worth. The parsley was about two tablespoons maybe. Eyeball it, wing it, go for it.